Did you all have a good weekend? We started on our Valentine’s Day posts and let me tell you this is going to be one tasty Valentine’s Day!
I am really excited to share this carrot recipe with you today. And with that statement I probably lost about half of you. Carrots, how boring… Oh, but you are wrong. First of all, I have a thing for carrots. It is kind of a weird infatuation, actually. I like plain old carrot sticks with ranch or hummus. But I LOVE cooked carrots. It is almost like dessert for me! If I could eat cooked carrots everyday, I would. Sometimes I make a big batch and take them for lunch throughout the week. I’d much rather carrots than a sandwich.
This particular carrot recipe was all Kelly’s idea. I cannot take credit. She had charred carrots at a restaurant in the city and like them so much we decided to make our own. At first I was skeptical. Usually I boil my carrots then put them in the oven with brown sugar and butter or I roast them. These carrots were meant to be charred though. Kelly said the ones at the restaurant were excellent though, so I went with it. Let’s just say Kelly has never been to right about something in her life. These are my new favorite carrots! I really hope you give them a try!
2 cloves garlic sliced into chips
1/4 cup slivered almonds
4 tablespoons olive oil, separated
1 pound carrots
2-3 balsamic glaze
1/2 cup goat cheese
Heat the olive oil in a cast iron skillet over medium heat. Add 2 tablespoons of olive oil. Brown the garlic chips and almonds in the oil and set aside. Peel the carrots. Cut the carrots into pieces about 3 inches long and 1/4 inch in diameter. I cut my carrots in half and then each one lengthwise. Depending on how thick the carrot was I cut it in half one or two more times lengthwise. Turn the heat on the cast iron skillet up to medium high. Add the carrots in a single layer. You may have to do this in batches. Add a little olive oil before cooking each batch of carrots. Cook about 3-4 minutes on each side. Once you put the carrots in the pan don’t move them around. You want them to get a little charred. Sprinkle with salt and pepper before removing them from the pan. Repeat until all carrots are cooked. Once the last batch is done lower the heat to medium low and add the balsamic glaze. Let it warm up then add the carrots back to the pan. Coat with the glaze. Place carrots in a serving dish and top with spoonfuls of goat cheese. Sprinkle with the garlic and almonds.
Source: A Live Love Pasta Original