Recipe: Perfectly Crispy, Almost-Burnt Carrots

On days when I want my apartment to smell the way my kitchen does when my mom cooks — especially on Jewish holidays like Yom Kuppur — I know that all I have to do is break out this insanely simple recipe. While probably too short and too easy to share with you, I’m thinking that maybe some of you have never tried to broil your own vegetables because, when it’s all said and done, the finished product looks like it took a lot more work than it actually did. (And for those of you who can’t or won’t cook, I encourage you to try this out too.)

So here we go: the recipe for a delicious side dish of almost-burnt carrots and a wonderfully warm complement to any fall meal.

Sidebar: I recently interviewed an acupuncturist and alternative healthcare practitioner for work — oddly enough her practice is located just a few blocks from where I stayed for the Philly Half Marathon. Anyway, she says that, according to Chinese Theory, that ‘low energy’ we feel come autumn is actually just our bodies syncing with nature. From rainy mornings to early dusks, fall tends to be a slower, more low-key season than summer, after all.

One of her tricks for managing our bodies and minds during this time of year is to eat more cooked, as opposed to cold, veggies. If that’s the case, then these carrots are a great (and cheap!) way to substitute a side salad at your next dinner party. Plus, for carrot haters everywhere, the taste and consistency turns out to be quite similar to sweet potatoes and yams.

Enjoy!

What you need:

A bunch of carrots, either pre-cut and washed or whole

Kosher salt

Extra virgin olive oil

Aluminum foil

A cooking tray

How to make it:

1. Set your oven on broil to between 350 and 400 degrees, depending on its strength.

2. Cover your cooking tray with aluminum foil.

3. If you purchased whole carrots, peel the skin off and then cut each carrot in half. Trust me, they will shrink significantly. If you purchased pre-cut carrots, then all you need to do is toss them onto your pan. The carrots should be spread out evenly to allow for equal broilage (no? not a word?).

4. Lightly coat your carrots with extra virgin olive oil.

5. Sprinkle with kosher salt.

6. Place in the oven (or toaster oven, if you live in a teeny New York City apartment like me; see? this recipe is tres versatile!).

7. Cook for approximately 10 to 15 minutes, or until the carrots begin to turn deliciously burnt. Remove, flip the carrots, and return the tray to the oven (or toaster) for another 10 minutes, or until this other side becomes equally deliciously browned.

8. Remove, and place onto a plate with paper towels to blot off any excess olive oil.

  • Do you make the switch from raw to cooked veggies when the weather gets cooler?
  • What are your favorite fall sides?
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14 thoughts on “Recipe: Perfectly Crispy, Almost-Burnt Carrots

  1. Yes, salads become cooked veggies! Sweet Potatoes, acorn squash, roasted zuchinni! Although warm salads are also great, such as pear & blue cheese salads, or apple walnut salads, maybe steak salad… K Im really hungry now.

  2. I have a recipe where I broil the shit out of carrots, put them on a bed of arugula, drizzle a dressing which consists of equal parts balsamic vinegar and soy sauce and topped with goat cheese. Bomb diggity. Broiled carrots are the greatest!

    • That sounds incredible. Totally trying that next week. Will report back (and if it winds up on the blog, I will be giving you full credit). Is it lunch yet?

  3. All summer long I was eating my veggies raw, lots of big salads.

    Now with the air a little bit crisper it is back to roasting. I LOVE roasting vegetables and always prefer them a little on the crispy (okay, burnt) side. But I never do so with carrots. I have no idea why. I cannot wait to try this out! Thanks!

    • Yes! I don’t really love carrots, unless they’re bathed in hummus or some other delicious dip. But for some reason, broiling them (or roasting them) causes the sugars to caramelize, making them sweet — almost sweet potato-ish. Good luck with it! Let me know how it turns out.

  4. You’re right, it sounds simple, but delicious! I will have to give this a try. We roast squash sometimes, and potatoes (of course), but I’ve never tried carrots.

  5. Sounds and look delicious! Funny I never thought of broiling veggies! And when I was growing up, my mum was into acupuncture and macrobiotic foods. She used to say the same thing, our body need to be reinvigorated in the fall and winter with Yang foods like cooked veggies

    • I love this idea of changing our diets with the seasons. I typically eat all veggies all the time, but have been more mindful of sticking to warmer and cooked items since learning about it.

      • I’m the same, all veggies all the time… But I tend to eat more root vegetables and less cucumber in the fall 🙂
        I love how the Eastern approach to food really encompasses different aspects than just “what’s in the supermarket”
        Having lived all my life in Europe until a couple of years ago, I was also surprise to see squash and parsnips in the summer rather than a more seasonal selection of veggies

  6. I love roasted veggies all winter- i started to use coconut oil to roast them and oh. My. God. Whoah. No, they wont taste like coconut. Somehow i always have to have parsnips with carrots too…..Just found them at union sq farmers market the other day for the first time this season

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