By Helen Elizabeth
Charred Carrots with Herbs
4 steps
Prep:10minCook:10min
The Charred Carrots with Herbs are crispy on the outside, tender in the middle and doused with an herb topping that you'll absolutely love!
Updated at: Thu, 17 Aug 2023 12:56:59 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
5
Low
Nutrition per serving
Calories201.4 kcal (10%)
Total Fat18.1 g (26%)
Carbs9.6 g (4%)
Sugars3.5 g (4%)
Protein1.7 g (3%)
Sodium439.6 mg (22%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3 bunchesrainbow carrots
orange, yellow purple, cleaned with with a bit of top remaining
2 tablespoonsvegetable oil
kosher salt
freshly cracked black pepper
1 teaspoonred pepper flakes
1shallot
roughly chopped
1 cupfresh basil leaves
tightly packed, stems removed
1 cupfresh mint leaves
tightly packed, stems removed
1clove garlic
½ teaspoonsred pepper flakes
½ cupolive oil
2 tablespoonsred wine vinegar
1 teaspoonsalt
Instructions
Step 1
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.
Step 2
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
Step 3
For the Basil Mint Topping
Step 4
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.
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