Ingredients
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Main
Instructions
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01
In a bowl, add lemon juice, parsley, dill, tarragon, garlic, olive oil, Chipotle powder, vinegar, sea salt, black pepper, and mix well.
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Ingredients
- 2 lemons (juiced)
- 1 cup curly parsley (finely chopped, stem removed)
- 1/4 cup chopped dill
- 10 tarragon leaves (finely sliced)
- 4 garlic cloves (finely grated)
- 3/4 cup olive oil
- 1/2 teaspoon Chipotle powder
- 1/2 tablespoon white vinegar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
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02
Set aside.
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03
Preheat your Masterbuilt Smoker + Grill to 350°F.
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04
Into a pan add carrots, onions, radishes, canola oil, and toss vegetables to coat well.
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Ingredients
- 1-1.5 lbs of young carrots (scrubbed, dry, tops cut off, leave 1 inch in tact)
- 2 bunches of spring onions ( 8 pieces, trimmed, cut lengthwise)
- 1 bunch of radishes (10 pieces, washed, cut lengthwise)
- 2 tablespoons canola oil
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05
In a small bowl, add salt, black pepper, mace, cumin, and mix.
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Ingredients
- 1 tablespoon sea salt
- 2 teaspoons black pepper
- 1/2 teaspoon ground mace
- 1/2 teaspoon cumin
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06
Sprinkle mixture over the vegetables and toss making sure to evenly spread out the spices.
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07
Add chicken stock and butter to an iron skillet.
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08
Evenly layer the vegetables in the skillet on top of butter and chicken stock.
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Ingredients
- 1 cup chicken stock
- 2 tablespoons butter
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09
Place the iron skillet on the grill.
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10
Cover the skillet tightly with lid or heavy duty aluminum foil.
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11
Cook for 1 hour and 20 minutes or until carrots are fork tender.
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12
Remove skillet from grill.
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13
Carefully remove vegetables from the skillet, reserve liquid to use for soup or stock.
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14
Turn up Masterbuilt smoker + grill to 450°F.
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15
Lightly brush veggies with canola oil.
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16
Carefully place the veggies back onto the grill.
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17
Lightly char about 3-5 minutes.
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18
Place on a platter, drizzle with the dressing.
