Charred Carrots With Orange and Balsamic
Published Nov. 18, 2020
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1½pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
- 3tablespoons good-quality olive oil
- 1½teaspoons minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- ½orange, zested and juiced
- 1tablespoon syrupy, aged balsamic vinegar
- Fleur de sel or sea salt
Nutritional analysis per serving (4 servings)
172 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 2 grams protein; 469 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position an oven rack 4 inches away from the broiler and heat the broiler.
- Step 2
Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly ½-inch wide.
- Step 3
Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1½ teaspoons kosher salt and ½ teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Step 4
Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
Private Notes
Comments
I pretty sure I won't be finding rainbow carrots at the Piggly Wiggly down the street. Will regular carrots do?
Can these be made in advance and reheated gently on serving day? Best way to reheat?
I’ll be making this with a mix of carrots and parsnips for Thanksgiving. Just what I was looking for.
So good!!!! Kids loved it. Probably new favorite roast carrot recipe.
No grating required but I'm grateful for a carrot recipe where timing comes out just as specified. I followed directions for slicing and timing and was rewarded with perfectly cooked carrots in 10 minutes, making this an ideal way to show off a platter of gorgeous and toothsome root vegetables.
Do not line the baking sheet with Parchment! Or if you do, make these at a fire station