Saturday, August 10, 2013

Grill Roasted Carrots with Dill

My unsuccessful attempt to add carrots to some Shish-Ka-Bobs a while ago just made me even more determined to conquer cooking carrots on the grill:@) These Grill Roasted Carrots with Dill are cooked in a foil pouch and the slightest bit of water really helped them steam and cook completely. They were a very pleasant surprise and I can't wait to make them for dinner with the boys soon!
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 This time those little roasted ends added some very nice flavor.
I really think you'll like it if you try it folks!

Grill Roasted Carrots with Dill
For each pouch:
2-3 medium carrots, peeled, washed and sliced 1/4" thick on the diagonal
A sprinkling of dill weed
A pat of butter, approx 1 tsp-want to add more... go for it!
1/2 tsp water
big piece of tin foil
pinch of salt after cooking
  1. Place tin foil on counter and add carrots, sprinkle with dill, top with butter and water.
  2. Roll up tin foil starting with the long sides together. Then roll the skinny end closed a couple times and fold under the pouch. Roll the other side and fold it on top of the pouch. 
  3. Place on pre-heated outdoor BBQ grill and close lid, grill on medium high for approximately 25 minutes. Turn over at 12 minutes. 
  4. Before serving add a pinch of salt to taste.
Fire up the grill and have a happy day:@)

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17 comments:

  1. What...no cayenne pepper?? LOL
    they do look good, Lynn & I will try your method. I just did Sarah's hubby's salmon with lemon oil in foil packets last night & YUMMO! Best part...nothing to wash afterwards.

    We sure have PLENTY of dill, too. I took a picture of it a few days ago. What a bumper crop, due to all our rain. I will have BAGS of it to dry this year.

    Come see my minions....they came out SOOOO cute!!

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  2. Hi This looks good. Can I ask, when yo say the grill, it that the BBQ?

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    1. Yes, I'll make that BBQ Grill in the directions, thanks! I hope you try them:@)

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  3. Yum Lynn! Love that little bit of char and the vibrant color!

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  4. My son in law loves to do his veggies on the grill!!!

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  5. Roasted carrots are so sweet and delicious! I'll have to try this- hubby has the grill going almost every weekend. I could easily sneak a little package of these on! :)

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  6. We do all soft veggies on the grill wrapped in foil. Those carrots would be delicous!

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  7. Yum! This reminds me of when I was a Girl Scout and we cooked vegis in foil packets over the campfire! Fun times. Thanks for sharing, Lynn.

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  8. What a great idea and very healthy too. Have a lovely weekend Lynn.
    Sam

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  9. Great idea for all those garden carrots right about now. Love that you used dill weed : )

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  10. I love the way those have the roasted edges. Carrots only get sweeter when roasted.

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  11. I've never thought of grilling carrots, but it would be so easy to do while the entree is grilling away! Thanks for the inspiration!

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  12. My granddaughter is beginning to try solid foods and carrots was on the menu today! I will have to try roasting soem for her next time --I'm sure the flavor is better that way!

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  13. Sounds great with the dill Lynn! I noticed the comment above by Margaret, grill and BBQ are used so differently depending on where you live. In the South, BBQ involves sauce and grill is how you cook it or the Weber :)

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  14. I had never thought about putting carrots on the grill! They look so yummy! Thanks for sharing at The Scoop!...hugs...Debbie

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  15. Hi Lynn,
    Your Roasted Carrots look delicious and we will be trying these, I just love that dill. Thank you so much for sharing your delicious recipe with Full Plate Thursday.
    Have a great weekend!
    Miz Helen

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