Charred Carrots With Orange And Balsamic Recipes

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ORANGE-ROASTED RAINBOW CARROTS



Orange-Roasted Rainbow Carrots image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound orange carrots, unpeeled
1 pound rainbow carrots, unpeeled
Good olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated orange zest (see Cook's Notes)
2 tablespoons freshly squeezed orange juice
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 450˚.
  • Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
  • Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
  • Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

CHARRED CARROTS WITH ORANGE AND BALSAMIC



Charred Carrots With Orange and Balsamic image

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

1 1/2 pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
3 tablespoons good-quality olive oil
1 1/2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 orange, zested and juiced
1 tablespoon syrupy, aged balsamic vinegar
Fleur de sel or sea salt

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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