MAPLE-MUSTARD GLAZED CARROTS

Makes 6 servings

2 bunches carrots (about 2 lb [905 g]), well scrubbed or peeled, tops trimmed

Olive oil

Kosher salt

Freshly ground black pepper

¼ cup (55 g/½ stick) unsalted butter, melted

1 tbsp (3 g) finely chopped fresh thyme leaves

¼ cup (60 ml) pure maple syrup

1 tbsp (15 ml) Dijon mustard

1 tbsp (15 ml) whole-grain mustard

¼ tsp freshly grated nutmeg

Set up the EGG for 400°F (200°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Place a large, cast-iron skillet on the cooking grid to preheat for 15 to 20 minutes.

In a large bowl, toss the carrots with olive oil and season them with salt and pepper to taste.

Once the skillet is hot, place the carrots in the pan, close the lid and cook for about 30 minutes, stirring occasionally.

Prepare the glaze: In a small bowl, combine the butter, thyme, maple syrup, mustards and nutmeg, stirring until the mixture has a smooth consistency. Pour the glaze over the carrots, stirring to evenly coat them. Close the lid and continue to cook, stirring occasionally, until the carrots are tender and beginning to caramelize around the edges, 10 to 15 minutes.

Arrange the carrots on a platter to serve.