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Charred Carrots

  • 10m Prep Time
  • 7m Cook Time
  • 22m Ready In

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  • Cuisine : World
  • Course : Side Dish

4 servings Prepare a hot grill fire, preheat the broiler and position a rack in the top third of the oven, or set a heavy skillet or grill pan over medium-high heat.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound small whole carrots, or medium carrots halved lengthwise
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • 1
    • 2 tbsp sweet paprika
    • 2 tsp dried thyme
    • 2 tsp dried oregano
    • 2 tsp cayenne pepper
    • 2 tsp coarsely cracked black peppercorns
    • 1 tsp salt
    Sub-recipe steps
    1. In a small bowl, combine the sweet paprika, dried thyme, dried oregano or marjoram, cayenne pepper, coarsely cracked peppercorns, and salt. Stir with a fork or small whisk until the spices are evenly distributed. Set aside until ready to use.
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • ½ cup crumbled fresh goat cheese, and 2 tablespoons chopped parsley or tarragon
  • 1
    • 1 cup plain Greek yogurt
    • ½ cucumber, peeled, seeded, and finely diced
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon chopped dill
    • 1 tablespoon chopped mint
    • 1 tablespoon red wine vinegar or lemon juice
    • 1 garlic clove, minced
    • ½ teaspoon salt
    Sub-recipe steps
    1. Stir together in a small bowl: 1 cup plain Greek yogurt; ½ cucumber, peeled, seeded, and finely diced; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped dill; 1 tablespoon chopped mint; 1 tablespoon red wine vinegar or lemon juice; 1 garlic clove, minced; ½ teaspoon salt
    2. Let sit, stirring occasionally, for 15 minutes to allow the flavors to meld. Store, refrigerated, for up to 3 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 pound small whole carrots, or medium carrots halved lengthwise
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • 1 ¼ teaspoon black pepper or Cajun Blackening Spice
  • 1 Vinaigrette
  • ½ cup crumbled fresh goat cheese, and 2 tablespoons chopped parsley or tarragon
  • 1 Tzatziki

Let's Cook

  1. Step 1.

    Trim and peel or scrub well: 1 pound small whole carrots, or medium carrots halved lengthwise

  2. Step 2.

    If you are using a skillet, cut them crosswise so that they will fit in the pan. Toss them on a baking sheet or in a bowl with: 2 tablespoons vegetable oil; ½ teaspoon salt; ¼ teaspoon black pepper or Cajun Blackening Spice

  3. Step 3.

    If cooking on the grill, place the carrots over direct heat (use a grill basket or lay them perpendicular to the grates). If broiling, spread the carrots on the baking sheet and place it under the broiler. If pan-searing, place in the skillet in a single layer. Cook undisturbed until the carrots have deeply browned spots or edges, about 4 minutes. Turn the carrots and brown on the other side, about 3 minutes more. Remove from the heat, cover with foil, and let stand for 5 minutes (they will continue to cook). Serve while hot, tossed with: Vinaigrette

  4. Step 4.

    Or top with one of the following: ½ cup crumbled fresh goat cheese, and 2 tablespoons chopped parsley or tarragon; Tzatziki

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