Charred Carrots With Orange and Balsamic Recipe (2024)

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Cooking Notes

Ned

I pretty sure I won't be finding rainbow carrots at the Piggly Wiggly down the street. Will regular carrots do?

Lucy Gorham

I’ll be making this with a mix of carrots and parsnips for Thanksgiving. Just what I was looking for.

Adam

This is the second time we’ve made this recipe. It did take about 30 minutes instead of 10 minutes in the broiler. We also added about 2 tablespoons of dark brown sugar with the orange juice, zest and balsamic vinegar. This is now our go to carrot recipe!

Michele

Yes and Happy Thanksgiving!

Meredith

I cooked this for thanksgiving. The flavors were wonderful. Next time, I'll heat up the sheet pan before adding the carrots to help promote charring. I had to leave the carrots under the broiler for quite a while before I got a char and the result was very soft carrots.

MJ

Does anyone know if these can be made ahead???

Ellen

Try them. Just make sure they are not old and dried out and that the quartered pieces are of similar thickness.

JoAnn

Trader Joes rarely co-occur with Piggly Wigglys. Moreover, if you live near a Piggly Wiggly (as I do), it may be a very long drive to a grocery that carries rainbow carrots. But lovely locally-grown, all orange carrots are readily available, so that’s what I’ll be using in this recipe.

easy & delicious but...

Uh... what’s a Piggly Wiggly? Obviously regular orange carrots will do if you cannot find readily available rainbow carrots. I love how that tripped more people up than aged, syrupy balsamic.

Jane

Was good, everyone liked. I found TJ’s rainbow carrots without much taste. Used instead regular organic orange ones, they were sweeter, and parsnips. Will make again.

Jann

Ordinary salt is about twice as "salty," so it really does make a difference.

soozeq1

My Piggly Wiggly in the middle of nowhere DOES carry Rainbow carrots. Ha!The purple ones are sweetest.

Ducatigirl07

I used lemon juice and zest instead. It was still a delicious item on our table!

elise

I made the the other day and it was delicious. I am on a restricted diet and can't have grain, dairy or sugar. This is a perfect dish for me. Thanks!

Liv

Delicious. Used regular carrots and a balsamic glaze rather than vinegar. Left them in the oven while I finished the rest of dinner up to help the soften up a bit more.

bfarm

Delicious along with Veg Forward roasted asparagus with white beans and pesto, poached chicken breast with aioli

EC

I very much appreciated the burst of fresh, citrusy flavor in the heart of a Midwestern winter! A simple but effective recipe, and a good variation on oven-cooked carrots.

Logan

These are delicious!!!

Kim

This works well with any root vegetable, parsley root, parsnips carrots, even red beets. Will make it again.

Deb

I often microwave my carrots for a few minutes, then roast or broil to char. I also will often sprinkle with a little smoked paprika. I always finish with chopped parsley.....so yummy! Great side with poultry or pork.

cooking note mods

Air Fryer 15 min

Steve

Cold climate carrots will be sweetest due to the plant producing more sugars to protect itself from low temperatures than carrots grown in a warm climate.

Edna Ann

Tasty but too moist to char. Will try reducing oil substantially next time.

Very Easy

I didn't have fresh thyme so I used 1/2 tsp of dried. It worked great.

regina

I make every year since 2020. A perfect dish and adds beautiful color.

regina

This is one of my yearly thanksgiving staples now. Takes longer than the recipe says. Really easy to do right before serving dinner. I would not make ahead :) have made with both rainbow carrots and regular and good both ways but better with rainbow.

Sallie

Made as directed and it was really good, albeit a tad orangey. Next time maybe we’ll try lemon, or go a little softer on the orange.

corinne

Love this recipe - have made it many times. Don’t need orange/orange juice either. Love it with Meyer lemon to bring tang without all of the sweetness.

Deborah

Finally got around to making these on Christmas Eve for my ham buffet. Finished them with a sprinkle of Za'atar seasoning (the one I use has a lot of thyme). They were absolutely the best. I tripped the recipe and they were gone in a flash.

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Charred Carrots With Orange and Balsamic Recipe (2024)

FAQs

How do you get the most flavor out of carrots? ›

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper.

What is the color of carrot? ›

Colour Options: In addition to orange, carrots can also be purple, red, white and yellow. Until the late 16th century when Dutch growers developed the sweet, plump orange carrot, almost all cultivated carrots were a deep, black purple.

How many calories are in roasted carrots with olive oil? ›

Carrots, cooked with oil, fresh contains 160 calories per 235 g serving. This serving contains 7.7 g of fat, 2.2 g of protein and 23 g of carbohydrate. The latter is 11 g sugar and 6.6 g of dietary fiber, the rest is complex carbohydrate.

What enhances carrot flavor? ›

Classic Spices and Herbs That Pair Well with Carrots
  • Garlic (minced, powder or granules)
  • Onion powder or granules.
  • Black malabar pepper.
  • Cinnamon (Cassia for sweeter, Ceylon for sweetness with some more complex savory and vanilla flavors)
  • Nutmeg powder.
  • Cayenne pepper powder.
  • Ginger powder.
  • Aleppo chili.
Mar 28, 2021

Should you boil carrots before roasting? ›

Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting.

Which color carrot is the healthiest? ›

Orange carrots are loaded (204% of the daily value recommended per day in 1 medium) with their namesake, beta-carotene, a precursor of vitamin A. The vitamin A in orange carrots is especially important for eye health, and was also recently identified as promoting brain health as well as other benefits.

Why are orange carrots popular? ›

The color and sweeter flavor of the orange carrot drove its popularity and farmers selected for those traits.

Is orange carrot good for health? ›

Orange carrot also has vitamin A in it and has a very positive affect and is beneficial for our skin and eyes. It has the same kind of effect as a red carrot. Orange carrots also contain Vitamin K in it. Property of Vitamin K is that it helps in clotting of blood.

Are roasted carrots healthier than raw? ›

Carrots. Raw carrots are fine, but cooked carrots are better for you. Cooking carrots allows beta carotene, an antioxidant compound that gets converted to vitamin A in the intestine, to absorb more easily in the body, explains Beckerman.

Are roasted carrots high in carbs? ›

“Although the glycemic index of cooked carrots is higher than some other vegetables, the amount of carbohydrates is low and the veggie's overall health benefits definitely outweigh any concerns about their carbs,” she says. Carrots supply about 5 grams of fiber per cup—or about 18 percent of the daily need.

How much sugar is in roasted carrots? ›

Nutrition Facts
Oven Roasted Carrots
Total Carbohydrate12 g
Dietary Fiber5 g
Sugar7 g
13 more rows

How can I enhance my carrot Flavour? ›

Roasting intensifies the flavour by removing water. Try not to brown them too much though, which will give them a burnt-sugar taste. Use complimentary spices. Mace, which is the dried membrane that surrounds nutmeg, compliments and enhances the flavour of carrots very well.

Why do my carrots taste bland? ›

There are a few possibilities for why your carrots aren't as sweet as they should be. You are right to think about your soil--a crop of carrots can deplete a soil of nutrients. Be sure to rotate crops in your garden, rather than planting carrots in the same place year after year.

What makes carrots taste good? ›

Carrots get their signature flavor from compounds called terpenoids. Some terpenoids can have a bitter flavor, and carrots we perceive to have a pleasant flavor have a good balance between sweet terpenoids and slightly bitter ones. So far, so good.

How do you balance carrot flavor? ›

too many carrots may very well be the cause of the sweetness. i recommend countering that sweetness with a bit of acid — a squeeze of lemon or some vinegar. you probably won't need too much, just add a bit and taste. if you need more, add gradually.

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