Ina Garten’s Charred Carrots is made with rainbow carrots, olive oil, fresh thyme, orange zest and juice, balsamic vinegar, kosher salt, and black pepper. This easy charred carrot recipe creates a delicious side dish that takes about 20 minutes to prepare and can serve up to 4 people.
This Charred Carrots Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 1½ pounds rainbow carrots, tops removed, unpeeled and scrubbed
- Good olive oil
- 1½ teaspoons minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Zest and juice of ½ orange
- 1 tablespoon syrupy balsamic vinegar
- Fleur de sel or sea salt
How To Make Charred Carrots?
- Preheat the oven: Preheat the oven to 220°C / 425°F. Position the oven rack 4 inches below the broiler and turn on the broiler.
- Prepare the carrots: If using baby rainbow carrots, cut them in half lengthwise. For larger carrots, cut into 4-inch lengths, then slice lengthwise into halves or quarters, so they’re about ½ inch thick.
- Season the carrots: Spread the carrots on a sheet pan. Drizzle with 45ml / 3 tablespoons olive oil, sprinkle with thyme, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Toss well with your hands and spread into one layer.
- Broil the carrots: Broil the carrots for 8 to 10 minutes, tossing every few minutes, until they’re tender and lightly charred. Keep the oven door slightly open if needed to prevent the broiler from turning off.
- Add zest and juice: Once the carrots are done, sprinkle them with the zest and juice of ½ orange.
- Finish with balsamic and salt: Drizzle the carrots lightly with 1 tablespoon of syrupy balsamic vinegar. Sprinkle with fleur de sel or sea salt to taste. Adjust seasoning as needed and serve warm or at room temperature.
Recipe Tips:
- Cut the carrots the same size: Make sure all the carrot pieces are the same size, so they cook evenly and char just right.
- Use good olive oil: Use high-quality olive oil for better flavor. Cheap oils might not taste as good.
- Watch the carrots while broiling: Keep an eye on the carrots and toss them often to prevent burning, as they can char fast.
- Add balsamic vinegar after cooking: Pour the balsamic vinegar after broiling to avoid burning. This gives the carrots a sweet and tangy taste.
- Taste and season: Before serving, taste the carrots and add more salt or pepper if needed to make the flavor perfect.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover charred carrots cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
- Reheat: Preheat the oven to 175°C / 350°F. Spread the carrots on a baking sheet and reheat for 8-10 minutes until warmed through.
Nutrition Facts
Serving Size: 1 of 4 servings (200g)
- Calories: 181
- Total Fat: 11.4g
- Saturated Fat: 1.6g
- Cholesterol: 0mg
- Sodium: 737.5mg
- Potassium: 560.5mg
- Total Carbohydrate: 18.8g
- Dietary Fiber: 6.05g
- Sugars: 9.4g
- Protein: 2g
Try More Ina Garten Recipe:
- Ina Garten Easy Sesame Noodles
- Ina Garten Ultimate Tuna Melts
- Ina Garten Slow-Roasted Tomatoes with Fennel
- Ina Garten Honey-roasted Delicata Squash
- Ina Garten Asparagus Cacio e Pepe
Ina Garten Charred Carrots
Description
Ina Garten’s Charred Carrots is made with rainbow carrots, olive oil, fresh thyme, orange zest and juice, balsamic vinegar, kosher salt, and black pepper. This easy charred carrot recipe creates a delicious side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C / 425°F. Position the oven rack 4 inches below the broiler and turn on the broiler.
- Prepare the carrots: If using baby rainbow carrots, cut them in half lengthwise. For larger carrots, cut into 4-inch lengths, then slice lengthwise into halves or quarters, so they’re about ½ inch thick.
- Season the carrots: Spread the carrots on a sheet pan. Drizzle with 45ml / 3 tablespoons olive oil, sprinkle with thyme, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Toss well with your hands and spread into one layer.
- Broil the carrots: Broil the carrots for 8 to 10 minutes, tossing every few minutes, until they’re tender and lightly charred. Keep the oven door slightly open if needed to prevent the broiler from turning off.
- Add zest and juice: Once the carrots are done, sprinkle them with the zest and juice of ½ orange.
- Finish with balsamic and salt: Drizzle the carrots lightly with 1 tablespoon of syrupy balsamic vinegar. Sprinkle with fleur de sel or sea salt to taste. Adjust seasoning as needed and serve warm or at room temperature.
Notes
- Cut the carrots the same size: Make sure all the carrot pieces are the same size, so they cook evenly and char just right.
- Use good olive oil: Use high-quality olive oil for better flavor. Cheap oils might not taste as good.
- Watch the carrots while broiling: Keep an eye on the carrots and toss them often to prevent burning, as they can char fast.
- Add balsamic vinegar after cooking: Pour the balsamic vinegar after broiling to avoid burning. This gives the carrots a sweet and tangy taste.
- Taste and season: Before serving, taste the carrots and add more salt or pepper if needed to make the flavor perfect.
Ina Garten Charred Carrots