Charred Carrots with Orange and Balsamic

Serves 4

From The Barefoot Contessa


  • Preheat the oven to 450 degrees.
  • Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks about 4 inches long by ½ inch wide.)
  • Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well with your hands and spread out in one layer.
  • Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender.
  • Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature.

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