Carrots roasted over indirect heat with caraway seeds until caramelised and tender. The caraway adds a warm, anise note that lifts the natural sweetness.
smokeandsoil.com/recipes/fire-roasted-carrots-with-caraway
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Prepare the Carrots and Fire
Scrub the carrots thoroughly. If they are very thick, cut them in half lengthways to ensure even cooking. Place the carrots in a bowl and toss with 1 tablespoon of the olive oil, salt, and pepper. Light a full chimney of Weber briquettes. Once fully ashed over (approx. 20 minutes), bank them to one side of the kettle to create a two-zone fire: a direct heat zone and an indirect heat zone. Place the cooking grate in position.
High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. Carrots, with their inherent sugars, respond beautifully to fire-roasting, developing layers of flavour that you won’t find from oven roasting alone.
This recipe leans on a simple trio: fresh carrots, a drizzle of olive oil, and a touch of honey. The olive oil carries the heat evenly, while the honey adds a subtle glaze that caramelises without overpowering. The addition of caraway seeds brings an earthy, slightly nutty note that complements the smoky char and sweet base, rounding out the flavour profile.
Using a two-zone setup on the BBQ allows for precise control — you start the carrots over direct heat to develop that essential char, then move them to indirect heat to cook through gently without burning. Finishing the carrots in a cast iron skillet helps to concentrate the flavours and gives you the ability to glaze them at the end, adding a final layer of shine and subtle sweetness.
This approach respects the ingredients and the fire alike. It’s not about flashy techniques or complicated preparations, but about understanding how heat transforms vegetables and using the BBQ as a tool to bring out their best. It’s everyday BBQ elevated by patience, attention, and quality ingredients.
scrubbed, halved lengthways
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Infuse the Oil
Place the cast-iron skillet directly over the hot coals (direct heat zone). Allow the skillet to preheat for 5 minutes. Add the remaining 2 tablespoons of olive oil and the caraway seeds. Allow the seeds to toast for 30-60 seconds until fragrant. Visual Cue: The seeds will begin to bubble and darken slightly. Do not allow them to burn.
Initial Fire-Roast (Direct Heat)
Carefully add the prepared carrots to the hot skillet. Spread them in a single layer as much as possible. Cook over the direct heat zone for 8-10 minutes, turning occasionally with tongs. The goal is to achieve significant charring and caramelisation on the exterior. Technical Detail: The grate temperature should be approximately 200°C.
Finish on Indirect Heat
Once the carrots are well-charred, move the skillet to the indirect heat zone (away from the coals). If using, add the sprig of thyme. Place the lid on the Weber Master-Touch, ensuring the top vent is fully open and positioned over the carrots to draw the heat across. Cook for a further 20 minutes.
Check for Tenderness and Glaze
After 20 minutes, check the carrots for doneness. They should be easily pierced with a fork but still retain a slight bite (al dente). If a glaze is desired, drizzle with honey or maple syrup and toss gently. Place the skillet back over the direct heat for 1 minute to set the glaze.
Serve
Remove the skillet from the grill using heat-resistant gloves. Taste and adjust seasoning with additional sea salt flakes if necessary. Serve immediately.
Serve
Remove the skillet from the grill using heat-resistant gloves. Taste and adjust seasoning with additional sea salt flakes if necessary. Serve immediately.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Written by
L Field
