Zucchini and Carrots

Zucchini and Carrots
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CATEGORY

Sides

SERVINGS

6

PREP TIME

15 minutes

COOK TIME

15 minutes

CALORIES

100

Make this delicious side of veggies to go along with your favorite BBQ!

Author:
Pit Barrel Cooker Co.

 

INGREDIENTS

CARROTS

  • 1 lb carrots

  • 1 tbsp olive oil

CARROT GLAZE

  • 2 tbsp butter

  • 1/4 cup brown sugar

  • 1/4 cup honey

  • 1/8 tsp salt

ZUCCHINI

  • 3-4 zucchini about 7 inches long

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning

  • 1/2 tsp coarse salt

  • 1/4 tsp garlic powder

  • 1 tbsp balsamic vinegar or glaze

DIRECTIONS

  1. Light Pit Barrel® according to instructions .

  2. Toss carrots in olive oil, place carrots in All-Purpose Basket Hanger . Make sure to place the thicker side of the carrots pointing down so that the skinny parts of the carrots don’t fall through the holes of basket.

  3. Hook and hang on the Pit Barrel® for 15-20 minutes.

  4. Cut off ends of zucchini. Cut zucchini lengthwise into slabs about 1/3 inch thick.

  5. Combine olive oil, Italian seasoning, salt and garlic powder and brush zucchini slabs with the mixture.

  6. Place zucchini in a All-Purpose Basket Hanger and place in Pit Barrel® for 5-10 minutes or until soft.

  7. Remove zucchini from Pit Barrel®, transfer to plate and drizzle balsamic vinegar or glaze.

  8. Pull the carrots and glaze.

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