Charred Carrots with Herbs
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
8 people
-
Calories
212 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean
Charred Carrots with Herbs
Description
This recipe starts by charring whole rainbow carrots in batches over high heat in a cast iron skillet with olive oil and seasoning of kosher salt, black pepper, and red pepper flakes. The quick sautéing produces a tender carrot with a slight bite and charred exterior that intensifies their sweetness and texture.
The accompanying basil and mint topping is made by blending fresh basil and mint leaves with shallots, garlic, red pepper flakes, olive oil, red wine vinegar, and salt until very smooth. This herbaceous sauce adds brightness and a tangy, slightly spicy contrast to the smoky carrots. The dish is served immediately with the herb topping spooned over the carrots, complementing their char.
Rainbow carrots provide visual appeal, but orange carrots are an excellent substitute if unavailable. This side pairs well with grilled or roasted meats and can also add a fresh element to vegetarian meals.
Ingredients
For the Charred Carrots
- 3 bunches carrot orange, yellow purple, cleaned with with a bit of top remaining, rainbow variety
- 2-3 tablespoons olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 teaspoon red pepper flakes
For the Basil Mint Topping
- 1 shallot roughly chopped
- 1 cup basil leaves stems removed (about 4 ounces, tightly packed, fresh
- 1 cup mint leaves stems removed (about 4 ounces, tightly packed, fresh
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
For the Charred Carrots
- In a large cast iron skillet, add a bit of the vegetable oil over high heat. In batches, add the carrots and sauté over high heat until just slightly charred (they should be tender on the outside and have a slight bite in the middle.) Season with salt, pepper and red pepper flakes while they are cooking. Once charred, about 6-7 minutes later, remove them from the cast iron skillet and set aside. Repeat the process with the remaining carrots, adding a bit more oil between batches if needed.
- Once all the carrots are charred. Arrange them on a serving platter and top with some of the basil herb mixture. Serve immediately. Save remaining herb sauce for another use
For the Basil Mint Topping
- Combine all the ingredients for the Basil Mint topping in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve as needed.
Notes
- Rainbow carrots enhance visual appeal; orange carrots work well as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 388mg | 16% |
| Potassium | 470mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 21809IU | 436% |
| Vitamin C | 10mg | 11% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
