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!

 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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