SERVES: 6 | COOK TIME: 1-2 hrs | METHOD: Roasted

Ingredients

• 1 bunch of radishes (10 pieces, washed, cut lengthwise)
• 1 cup chicken stock
• 1 cup curly parsley (finely chopped, stem removed)
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1-1.5 lbs of young carrots (scrubbed, dry, tops cut off, leave 1 inch in tact)
• 1/2 tablespoon white vinegar
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon cumin
• 1/2 teaspoon ground mace
• 1/4 cup chopped dill
• 10 tarragon leaves (finely sliced)
• 2 bunches of spring onions ( 8 pieces, trimmed, cut lengthwise)
• 2 lemons (juiced)
• 2 tablespoons butter
• 2 tablespoons canola oil
• 2 teaspoons black pepper
• 3/4 cup olive oil
• 4 garlic cloves (finely grated)

Instructions

1. In a bowl, add lemon juice, parsley, dill, tarragon, garlic, olive oil, Chipotle powder, vinegar, sea salt, black pepper, and mix well.
   • 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
2. Set aside.
3. Preheat your Masterbuilt Smoker + Grill to 350°F.
4. Into a pan add carrots, onions, radishes, canola oil, and toss vegetables to coat well.
   • 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
5. In a small bowl, add salt, black pepper, mace, cumin, and mix.
   • 1 tablespoon sea salt
   • 2 teaspoons black pepper
   • 1/2 teaspoon ground mace
   • 1/2 teaspoon cumin
6. Sprinkle mixture over the vegetables and toss making sure to evenly spread out the spices.
7. Add chicken stock and butter to an iron skillet.
8. Evenly layer the vegetables in the skillet on top of butter and chicken stock.
   • 1 cup chicken stock
   • 2 tablespoons butter
9. Place the iron skillet on the grill.
10. Cover the skillet tightly with lid or heavy duty aluminum foil.
11. Cook for 1 hour and 20 minutes or until carrots are fork tender.
12. Remove skillet from grill.

13. Carefully remove vegetables from the skillet, reserve liquid to use for soup or stock.

14. Turn up Masterbuilt smoker + grill to 450°F.

15. Lightly brush veggies with canola oil.

16. Carefully place the veggies back onto the grill.

17. Lightly char about 3-5 minutes.

18. Place on a platter, drizzle with the dressing.

    This recipe is best cooked using Masterbuilt Grills.