Charred Carrots with Orange and Balsamic
In 1999, Ina Garten, with the debut of her first cookbook, "The Barefoot Contessa Cookbook," contributed to the rise in popularity of roasted whole carrots among home cooks. Renowned for her ability to elevate simple dishes by adding refreshing flavors like lemon, orange, and vinegar, Garten established this approach as a signature of her culinary style.For Thanksgiving 2020, she graciously provided a recipe from her book "Modern Comfort Food" to The New York Times, courtesy of Julia Moskin.
Ingredients
- 1 ½ pounds of rainbow carrots washed and scrubbed (approximately 8 large or 15 medium carrots)
- 3 tablespoons of high-quality olive oil
- 1 ½ teaspoons of finely minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Zest and juice of half an orange
- 1 tablespoon of syrupy aged balsamic vinegar
- Fleur de sel or sea salt
Instructions
- Adjust the oven rack to be 4 inches from the broiler and heat the broiler.
- Slice the carrots into 4-inch lengths. Cut larger pieces lengthwise in half or quarter, creating sticks that are approximately ½-inch wide.
- Arrange the carrots on a baking sheet and drizzle them with olive oil. Sprinkle over the minced thyme, 1½ teaspoons of kosher salt, and ½ teaspoon of pepper. Use your hands to toss the carrots until they are evenly coated, then spread them out in an even layer.
- Broil the carrots for roughly 10 minutes, tossing them every few minutes until they are tender and charred. Once done, sprinkle the carrots with orange zest, orange juice, and vinegar. Finish by adding a sprinkle of fleur de sel and toss to coat. Taste for seasoning adjustments, then serves either warm or at room temperature.