Roasted whole carrots brightened up with lemon, orange and vinegar.
Charred Carrots With Orange and Balsamic
A recipe shared by Ina Garten from her book “Modern Comfort Food”. This elegant side dish features whole carrots that are charred in the oven, then tossed with a zesty vinaigrette of orange juice, lemon juice and vinegar while still hot. As the carrots cool, they absorb the bright flavors of the dressing.
- 1 ½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
- 3 tablespoons good-quality olive oil
- 1 ½ teaspoons minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- ½ orange, zested and juiced
- 1 tablespoon syrupy, aged balsamic vinegar
- Fleur de sel or sea salt
- 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.