Charred Carrots with Orange & Balsamic
This is an easy but wonderfully flavorful dish. Charred carrots are sweet and smoky and when tossed with orange and a good aged balsamic vinegar, this recipe makes for a pretty side dish that bursts with flavor. Orange zest is a secret ingredient that brightens every dish. Carrots are also excellent sources of fiber, potassium, and vitamins A & C. The varied colors of rainbow carrots signify distinct phytonutrients with unique health benefits. For example, purple carrots are rich in anthocyanins associated with heart health, weight loss and reduced inflammation. But you can use regular orange carrots or a mix of carrots and parsnips for this dish if you prefer.
Makes: 4 servings
Time to cook: 20 minutes
Ingredients
· 1½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
· 3 tablespoons extra virgin olive oil
· 1 ½teaspoons minced fresh thyme leaves
· Kosher salt and freshly ground black pepper
· ½ orange, zested and juiced
· 1 tablespoon syrupy, aged balsamic vinegar
· Fleur de sel or sea salt
Cooking Instructions
1. Position an oven rack 4 inches away from the broiler and heat the broiler.
2. Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly ½-inch wide.
3. Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1½ teaspoons kosher salt and ½ teaspoon pepper.Toss with your hands until coated, then spread the carrots out in an even layer.
4. Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
Nutrition per serving
172 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1gram polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 10 grams sugar; 2 grams protein; 469 milligrams sodium; 212% daily value Vitamin A
Recipe from Ina Garten, Adapted by Julia Moskin, NY Times
