Thanksgiving Carrots

Thanksgiving Carrots

Prep Time

10 minutes

Cook Time

15 minutes

Servings

6

Ingredients

• 2 lbs carrots, peeled and sliced on a ½-inch bias
• 2 tbsp olive oil
• 4–5 tbsp butter
• 2 cloves fresh garlic, finely chopped
• 2 tsp Blackstone Tuscan Herb seasoning, divided
• 1 tsp salt
• ½ tsp cracked black pepper
• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
• 2 tbsp hot honey (or regular honey for a milder flavor)
• Fresh parsley or rosemary sprigs, for garnish

Directions

1. Set your Blackstone Griddle to medium heat and allow it to warm up.
2. In a large bowl, combine the sliced carrots with olive oil, 1 teaspoon of the Tuscan Herb seasoning, salt, and black pepper. Toss until the carrots are evenly coated.
3. Spread the seasoned carrots onto the hot griddle in a single layer. Let them cook undisturbed for 4–5 minutes to develop color and begin to soften.
4. Flip the carrots. Add the butter and chopped garlic to the griddle. Once the garlic becomes fragrant, sprinkle the remaining Tuscan Herb seasoning and the chopped rosemary over the carrots. Toss to coat everything in the garlicky herb butter.
5. Drizzle the hot honey over the carrots and toss again. Cook for an additional 2–3 minutes, or until the carrots are caramelized, glossy, and fork-tender.
6. Remove the carrots from the griddle and spoon any remaining garlic-rosemary butter over the top. Garnish with fresh parsley or rosemary sprigs. Serve warm.