Vegetables are also enhanced in the kamado! Slowly cooked in a casserole with salted butter, honey, and a hint of cumin, these whole carrots become meltingly tender and are adorned with a shiny glaze. A simple and elegant side dish, perfect with roast poultry, duck breast, or grilled fish.
Honey-glazed carrots in the kamado cook for 45 minutes at 180°C in a casserole: 35 minutes covered, then 10 minutes uncovered to form the glaze.
Equipment
Ingredients
For 6 people :
- 600 g of whole carrots
- 75 g of salted butter
- 10 cl of water (1 small glass)
- 2 tablespoons of honey
- 1 tablespoon of cumin seeds
- 1/2 teaspoon of black pepper
- 2 sprigs of thyme and 1 sprig of rosemary
The steps
Step 1 : light the kamado
Light the charcoal and set up the Split & Mix with the stainless steel grids or cast iron half-moons. Stabilise the temperature at 180°C.
Step 2 : prepare the carrots
Wash the carrots, peel them or not according to your taste, and keep them whole. If some are very large, cut them in half lengthwise for even cooking.
Step 3: fill the casserole
Arrange the carrots in the cast iron pot. Add the butter in pieces, the water, the honey, the cumin seeds, the pepper, the thyme and the rosemary.
Step 4: simmer
Place the pot on the grill, cover and let it simmer for 35 minutes, with the kamado lid closed.
Step 5: glaze
Remove the lid from the pot and continue cooking for 10 minutes, regularly rolling the carrots in the juice. It reduces and forms a shiny glaze. The carrots are ready when the tip of a knife easily sinks into them.
Frequently asked questions
What temperature to cook carrots in a kamado?
Cook the carrots at 180°C, in a cast iron pot placed on the grill. This gentle and even heat makes them tender without burning the butter or the honey.
How long to cook whole carrots in a kamado?
Count on 45 minutes in total: 35 minutes covered in the pot, then 10 minutes uncovered to reduce the juice and glaze the carrots.
How to get well-glazed carrots?
At the end of cooking, remove the lid from the pot and regularly roll the carrots in the juice. The butter, honey and water reduce and form a shiny glaze that coats them.
Should you peel the carrots?
It is not mandatory. Well-scrubbed new carrots can keep their skin, which adds flavour. Peel larger or older carrots instead.
Can honey be replaced with sugar?
Yes. A tablespoon of sugar also works, but honey provides a richer taste and a shinier glaze.
What to serve with honey-glazed carrots?
They pair perfectly with roast poultry, duck breast, a rack of veal, or grilled fish on the kamado.
Can the carrots be prepared in advance?
Yes. Cook them covered, then set them aside. Just before serving, reheat them uncovered for a few minutes to achieve the glazing.