CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- 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.
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Jangeer Jangeerk
[email protected]These carrots were a bit bland. I think I'll try adding some more spices next time.
DJTEN4
[email protected]I've never been a big fan of carrots, but this recipe changed my mind. The carrots were so flavorful and the glaze was perfect.
Jerome Pietersen
[email protected]Yum!
Avtar Singh
[email protected]The glaze was a bit too sweet for my taste, but the carrots themselves were cooked perfectly.
Mick Farr
[email protected]These carrots were so easy to make and they turned out so well! I will definitely be making them again.
Bona Bona
[email protected]I'm not usually a fan of carrots, but these were surprisingly good. The charring really brought out the flavor.
Lizzy Mbonu
[email protected]Delicious! The carrots were perfectly cooked and the glaze was amazing.
Diyaa Elshamy
[email protected]These carrots were a little too charred for my taste, but the flavor was still good.
Jennifer Romero
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The carrots are perfectly charred and the glaze is divine.
Donna Robinson
[email protected]Meh.
sophie bobola
[email protected]So easy and delicious! I love the smoky flavor from the charred carrots. And the orange and balsamic glaze is to die for.
Shaun James
[email protected]These charred carrots were a hit at my last dinner party! The orange and balsamic glaze was the perfect balance of sweet and tangy. I'll definitely be making these again.