5 from 16 votes
Charred Carrots with Herbs
Charred Carrots with Herbs features rainbow carrots cooked in a cast iron skillet until slightly charred and tender, then finished with a vibrant basil and mint herb topping blended with shallots, garlic, red pepper flakes, olive oil, and red wine vinegar. The dish balances the natural sweetness and slight crunch of charred carrots with the freshness and mild heat of the herb sauce, making it a flavorful vegetable side.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
8
people
Calories:
212 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 212
% 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.