Ina Garten Charred Carrots

Ina Garten charred carrots are a smoky-sweet roasted side dish with rainbow carrots, fresh thyme and orange that comes together in 25 minutes. Save this easy broiled carrot side dish for Thanksgiving, Sunday dinner or a spring cookout, because it all cooks on one sheet pan and needs no fuss.

Toss the carrots every few minutes while they broil, because that is how the edges char without the middles turning dry. Leave them alone under the broiler and one side burns black while the other stays pale and raw.

Ina Garten built this recipe around remembered flavors, and she points to "burnt" as one of them, like the roast your mother forgot in the oven. In her version a quick blast under the broiler turns the carrots sweet and deeply browned, so they taste like real home cooking. Source: Modern Comfort Food (2020)

Source: Modern Comfort Food (2020)

Ina Garten Charred Carrots

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

150

kcal

Rainbow carrots turn tender with dark, crackly edges under a hot broiler, then get a bright finish of orange and a drizzle of syrupy balsamic. They are sweet and smoky at once, and good warm or at room temperature.

Ingredients

• 1 1/2 pounds rainbow carrots, tops removed, unpeeled and scrubbed
  

• Good olive oil
  

• 1 1/2 teaspoons minced fresh thyme leaves
  

• Kosher salt and freshly ground black pepper
  

• Zest and juice of 1/2 orange
  

• 1 tablespoon syrupy balsamic vinegar (see note)
  

• Fleur de sel or sea salt
  

Directions

• Heat the broiler: Position an oven rack 4 inches below the broiler and preheat the broiler. Then get the carrots ready while it heats up.
• Cut the carrots: Halve baby rainbow carrots lengthwise, or cut larger ones crosswise into 4-inch lengths. Then split the thick pieces lengthwise in half or quarters to make sticks about 4 x 1/2 inch.
• Season the carrots: Put 1 1/2 pounds carrots on a sheet pan with 3 tablespoons olive oil, 1 1/2 teaspoons minced thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands, then spread them out in a single layer so they char instead of steam.
• Broil until charred: Broil the carrots for 8 to 10 minutes, tossing every few minutes with a large metal spatula. They are done when tender and randomly charred, and propping the oven door open a little keeps the broiler from shutting off.
• Finish and serve: Sprinkle the zest and juice of 1/2 orange over the hot carrots, then drizzle lightly with 1 tablespoon syrupy balsamic vinegar. Finish with a pinch of fleur de sel, taste for seasoning and serve warm or at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, Microplane zester grater, OXO 12-inch locking tongs, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of balsamic vinegar works best here?

Look for a syrupy, aged balsamic, since it is more concentrated and a little goes a long way. Check the label and make sure the only ingredient is grape must, so you know it is the real thing.

Can I use regular orange carrots instead of rainbow carrots?

Yes, regular carrots work the same way and taste just as sweet. Cut them into similar 4 x 1/2-inch sticks so they cook evenly, and keep an eye on them since thicker pieces may need an extra minute or two.

Do I need to peel the carrots?

No, just scrub them well and leave the skin on. The skin chars nicely under the broiler and adds to that roasted flavor, which is why the recipe keeps them unpeeled.

Can I make these ahead for a party?

They are good at room temperature, so you can broil them a little ahead and serve them without reheating. Add the orange juice and balsamic right before serving so the carrots keep their charred edges.

Why are my carrots burning instead of charring?

The most common mistake is skipping the tossing. Stir them every few minutes with a metal spatula and keep the rack 4 inches from the heat, so the edges darken while the insides turn tender.