Instructions

• Prepare the barbecue for direct and indirect cooking over medium heat (180°C-230°C).

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• Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

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• Prepare the charcoal barbecue for direct and indirect cooking over medium heat (180°C-230°C).

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• Prepare your barbecue for direct cooking over medium heat (210°C-240°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
  Prepare your barbecue for direct cooking over medium heat. If you are using a Weber SmokeFire™, set the temperature to 250°C and preheat.
• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat (over the fire), with the lid closed, for 10 minutes, turning once, or until golden grill marks appear.
  Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse turn the control knob(s) to medium (210°C-240°C). Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear
  Once your Weber barbecue has preheated to the set temperature (SmokeFire: 250°C) brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear
• Add the butter, honey and thyme to the small drip pan with the hazelnuts. Once the carrots are grilled on two sides, add to the drip pan and toss to coat.
• Return the carrots to the barbecue (in the drip pan), over indirect medium heat (190°C-230°C) to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
  Return the carrots to the barbecue (in the drip pan), over indirect medium heat (inbetween the two fires) (190°C-230°C) to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
  If you are using a Weber Pulse™, using heatproof gloves, place a roasting trivet in the centre of the cooking grill. Return the carrots to the barbecue (in the drip pan), over indirect medium heat to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
  Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C. Return the carrots to the barbecue (in the drip pan), over indirect medium heat to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
• Using heatproof gloves, add a convection tray and a roasting trivet to the barbecue to create indirect medium heat (roast setting- 190°C-230°C). Return the carrots to the barbecue (in the drip pan), over indirect medium heat to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.

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• To serve, place the carrots neatly onto a serving plate, pour over the hazelnut and honey mixture. Top with fresh thyme leaves and season with salt flakes (to taste).