So, I had something like these at a restaurant a few weeks ago and they were so different and delicious. It’s a lot going on in your mouth, but in a good way.

We do have a Traeger, which I will not call for in the directions as I know that is a specialty appliance. If you do have one, (or a green egg), we tossed the halved carrots in the seasonings listed below and roasted them in a cast iron skillet on the smoker. We smoked the carrots for about 1 hour at 400’, and I added 1/2 cup of beer and big splash of water to the pan halfway through to keep them from getting too dry.

I pulled some advice for smoky carrots from Dorie Greenspan, who serves hers over plain Greek Yogurt, so you can ditch the tortilla as serve these as a side if you have a larger protein going on.

If you’re feeding a hungry crowd, any sort of beans stirred in with the carrots would make them more filling. A cabbage slaw on the side would also fill this out.