Smoked Carrot Bakin' Recipe

Prepare carrots

Preheat your smoker or grill set for indirect heat to 225°F (107°C). Peel the carrots if desired and trim the ends. If carrots are thick, halve lengthwise so pieces are roughly uniform (about 1/2–3/4 in thick). Pat dry.

Season carrots

In a bowl, toss the carrots with olive oil, kosher salt, black pepper, smoked paprika, brown sugar, and apple cider vinegar until evenly coated.

Smoke carrots

Arrange carrots on the smoker grate in a single layer. Smoke at 225°F for 45–60 minutes, or until carrots are tender and have a pronounced smoky flavor and light char. Check at 45 minutes with a fork — they should be fork-tender but not mushy.

Finish

If you prefer a glazed exterior, during the last 10 minutes brush carrots lightly with 1–2 teaspoons of the prepared BBQ sauce (see BBQ Sauce section) and return to smoker to set the glaze.

While the carrots begin smoking, make the quick pickles. Thinly slice the shallot and the additional 1/2 cup carrot into coins or ribbons.

In a small saucepan, combine white vinegar, water, granulated sugar, kosher salt, mustard seeds, and red pepper flakes. Bring to a gentle simmer just until sugar and salt dissolve, about 1–2 minutes.

Place the sliced shallot and sliced carrot into a clean jar or bowl. Pour the hot brine over the vegetables to fully cover. Let cool to room temperature, then seal and refrigerate for at least 30 minutes. Pickles will keep refrigerated up to 2 weeks.

Make the quick BBQ sauce while the carrots smoke. In a small saucepan over low heat, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce, and 1 tablespoon water.

Simmer gently, stirring occasionally, for 5 minutes so flavors meld and sauce slightly thickens. Taste and adjust salt, sweetness, or heat as desired. Remove from heat and keep warm. Reserve a small amount (1–2 tsp) for glazing if desired.

Transfer smoked carrots to a serving platter. Spoon or brush the BBQ sauce over the carrots, coating evenly.

Top the carrots with a few slices of the quick pickles and the shallot for brightness. Sprinkle chopped parsley and squeeze the lemon wedge over the top to taste.

Serve warm or at room temperature as an appetizer or side. Leftover carrots and sauce keep refrigerated in separate airtight containers for up to 4 days.