1½ lbs carrots, peeled and sliced diagonally3 tablespoons butter2 tablespoons honey3 cloves garlic, minced1 tablespoon brown sugar½ teaspoon kosher salt½ teaspoon black pepper¼ teaspoon smoked paprika2 tablespoons waterFresh parsley, chopped, for finishing
Directions
Preheat the Blackstone to medium heat. Add the carrots with about 1 tablespoon of butter and spread them into an even layer.Add 2 tablespoons of water next to the carrots and immediately cover with a Blackstone dome. Steam for 4–6 minutes to begin softening the carrots.Remove the dome and let any remaining water cook off. Add the remaining butter and cook the carrots directly on the griddle for another 4–5 minutes, tossing occasionally until they begin to caramelize.Turn the heat down to medium-low. Add the garlic and cook for about 30 seconds.Drizzle the honey over the carrots and sprinkle with brown sugar, salt, pepper and smoked paprika.Toss everything together on the Blackstone until the carrots are glossy, caramelized and coated in the honey-garlic glaze.Remove from the griddle and finish with chopped parsley.
Bright Spots Pro Tip 🔥
Steam first. Sear second. The dome gets the carrots tender without burning them, then cooking uncovered lets the Blackstone caramelize the outside. Add the honey toward the end so the sugars glaze instead of scorching.
