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!
Here is what you’ll need
Toast the garlic and the almonds in a little olive oil
Chop the carrots
Cook the carrots in batches
Charred Carrots with Balsamic and Goat Cheese
Ingredients
- 2 cloves garlic sliced into chips
- 1/4 cup slivered almonds
- 4 tbsp olive oil, separated
- 1 lb carrots
- salt
- pepper
- 2-3 balsamic glaze
- 1/2 cup goat cheese
Instructions
- 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.