21 May Whiskey Barbequed Carrots
Whiskey Barbecued Carrots
- 1/4 cup packed brown sugar
- 1 tablespoon hot smoked spanish paprika (if you don't have hot smoked, use regular smoked and a dash of cayenne for heat)
- 1/2 tablespoon ancho chili powder
- 1/2 tablespoon ground cumin
- 1/4 tablespoon kosher sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon mustard powder
- 1/8 teaspoon ground cinnamon
- 1/4 cup honey (vegans can sub maple syrup)
- 1/4 cup of your favorite whiskey (I used good ol' trusty Jack Daniels)
- 2 tablespoons vegan worcestershire sauce
- 2 tablespoons melted butter (or vegan butter)
- 1 tablespoon liquid smoke
- Preheat your grill to 475 degrees.
- Stir together all dry ingredients for the glaze in a small mixing bowl. Add wet ingredients and stir with a fork or whisk to fully combine.
- Toss your carrots with grapeseed oil to coat and pop on the hot grill, keeping the lid closed. Cook carrots for 15 minutes, turning every 5 to get all the sides nice and charred. (My carrots were about 1 inch in diameter- your cook time will vary based on the thickness of the carrots- keep an eye on them- they're done when you can just barely stick a fork in them and they are nice and brown on all sides). When your carrots are cooked to your liking, brush your glaze all over the carrots, turning and glazing them often for about two minutes- adding it at this stage of the game and keeping them moving will help keep the glaze from burning. Remove carrots from the grill, transfer to a serving platter and sprinkle with smoked sea salt.
- If you'd like to serve the leftover glaze as a dip, cook on the stovetop in a saucepan for about 5 minutes to cook off the alcohol in the whiskey and bring all the flavors together. Or, keep brushing other items on the grill with it at the final minutes of their cook time. Or, keep in an airtight container in the fridge for up to a week.
- If you don't have a grill, use a cast iron grill pan indoors and heat as hot as it will go.
- In a rush? Mix 1/2 cup of your favorite BBQ sauce with 1/4 cup whiskey
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