Cindy’s BBQed Fingerling Potatoes with Carrots


  • 1.5 lbs. Fingerling Potatoes, sliced lengthwise
  • 1 bunch carrots, halved, sliced lengthwise
  • 1 yellow onion, diced
  • 8 cloves garlic, mined
  • 4 tablespoons olive oil
  • 2 tablespoons fresh or 2 tsps. dried Thyme
  • Salt and Pepper to taste


  1. Mix ingredients together. Place in heavy tin foil and seal it by folding foil together.
  2. Place on BBQ and cook for 15 minutes. Open up and mix. Seal it back up and cook for another 15 minutes or until potatoes and carrots are soft.
  3. Open and enjoy!
Source: Cindy Bevans

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