Barbeque'd Carrots - Test 2

There is something primordial about the taste of barbeque. At this point I have little experience in cooking over a fire, but whenever I eat food prepared in this way, the smokiness is seductive. I wonder if my distant ancestors salivated at the smell of carrots over the fire?

1 - The first attempt was a smashing success! I think it took 30 minutes, it may have been a bit longer. The remains of the marinade were spooned over, which might be better since a brush may burst any charred bits  - don't know yet.
2 - Still good, this time maybe a little underdone.

1 lb. carrots (about 4 large), scrubbed, left whole
Salt, a pinch, to taste
Pepper, a dash
2 Tbsps. butter
1 Tbsp. chopped fresh rosemary (or 1 tsp. powdered rosemary)
1 1/2 Tbsps. maple syrup

1. Melt the butter in a small sauce pot, turn off the heat, add the maple syrup, whisk briefly, then remove from the heat source. Add the rest of the ingredients.
2. Place the carrots in a plate and pour the marinade over them.
3. It takes the carrots about 30-40 minutes to cook on a fire grill.
4. Place the carrots on the grill and turn them after about every 5 minutes.
5. At the 20 minute mark, start brushing or spooning over the remaining marinade in the plate.
6. The carrots should be a little firm, al-dente, so a knife should easily go into them, but with a little resistance, yet.
7. Season to taste with more salt and pepper and serve whole.