Directions
- In a food processor, combine parsley, garlic, bay leaves, oregano, chili flakes, salt, pepper, vinegar, and oil until combined. set aside.
- Remove the tops of the carrots and cut the larger carrots in half, long way, so all carrots are an even size.
- Preheat pellet grill to 400°F
- Toss your carrots in a bowl with 1/4 cup of your homemade chimichurri.
- Place the carrots directly on the upper rack of your grill and rotate as needed so they cook evenly. Sprinkle with Pit Boss GSP (or garlic, salt, and pepper).
- Once the carrots are fork tender, remove from the grill and cover for 3-4 minutes before serving.
