BBQ Lemon and Butter Carrots

BBQ Lemon and Butter Carrots

INGREDIENTS

• 2-3 Carrots, medium-large, chop lengthways and then 1.5cm wide
• 1/4C Lemon, juiced
• 1 Tbsp Butter
• Pepper, to taste, about 1/4-1/2 tsp
• Salt, to taste, about 1/4 tsp
• Parsley, handful, finely diced

INSTRUCTIONS

1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
2. Add the carrots, butter, and lemon, along with the salt and pepper.
3. Mix through.
4. Fold over the baking paper to make a secure parcel.
5. Place a 40cm piece of aluminum foil on your bench.
6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
8. Unfold your layers onto your serving dish or bowl.
9. Scatter your parsley over the carrots, and serve while warm.