Switch up your side dish game by serving this delicious charred carrot recipe. Carrots, honey, brie, and some spices charred to perfection makes up this recipe the unexpected side dish.
What's In This Article
Lonesome Dove Carrots
A few months ago I was delighted to attend a Culinary Getaway at the Ritz Carlton Dorado Beach. Hosted by the great Jose Andres, he also brought along a few of his notable (putting it mild) foodie friends. You know… Anthony Bourdain, Eric Ripert and Tim Love. Just a few of the guys.
Among the many fantastic activities included cooking demos and Burnt Carrots from Tim Love, one of the most popular dishes at the Lonesome Dove Restaurant.
A well-known name in Texas, Love is breaking onto the national food scene at an alarming rate. He brings a rejuvenated, old-school cowboy technique to the table: the art of burning food.
And when he says burn, he literally means throwing it in the fire for some char. As in, his first step when grilling is to remove the grates and throw them away putting food directly onto a heat source to create the ultimate maillard reaction and pulling flavor from the coals or wood.
Between the char and the natural sugars, these carrots get soft, but crispy exteriors with a soft, fleshy interior.
The list is short!
- Medium Carrots– I use whole carrots for this recipe. Larger pieces are easier to get a even char on all sides. You can also use baby carrots and even parsnips!
- Peanut Oil- Peanut oil has a high smoke point, which is why it is preferred for this type of recipe. It won’t burn like other oils. If you are allergic to peanut oil, avocado oil and safflower oil are good neutral oil picks.
- Brie– Triple cream will be the most luxurious, but use whatever you can find. Soft goat cheese is another option.
- Honey- I use a pure raw honey, made locally, but that little honey bear is fine. So is light agave nectar or maple syrup.
- Lemon Juice– Fresh citrus always packs the most punch.
- Crushed Red Pepper Flakes– A nice zing in this sweet dish, but they are totally optional.
- Parsley– For garnish, but optional. I just like pretty, colorful things.
- Maldon Sea Salt– A flaky sea salt that gives a nice balance of saltiness to balance the sweet flavors. It also give a crunch. It’s perfect!
This an easy recipe, the only thing you need to be wary of is the brie separating. If there is too much oil or the carrots are too hot, you run the risk of the brie separating.
- Heat the peanut oil over high medium-heat in a large cast iron skillet.
- Carefully add the carrots using tongs. Allow to cook until nicely charred and blistered, about 3 minutes on each side. Transfer cooked carrots to a large mixing bowl.
- Immediately, while carrots are still piping hot, toss with the brie, honey, lemon, and red pepper flakes. If you wait too long, the mixture won’t come together properly.
- Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind. Sprinkle with flaky sea salt.
Love’s Tips for Charred Carrots
Tim Love graciously shared his amazingly simple recipe for Cooked Carrots with Honey Brie Sauce with the crowd. Here are a couple of points you should know:
- Cast iron is the best choice of cookware for its even heating and nonstick properties. Although you can also make this recipe under the broiler.
- Peanut oil has a high smoke point and there is therefore perfect for burning carrots without actually burning the carrots.
- Either brie or goat cheese can be used for the choose portion.
- Some enjoy adding a sprinkle of spicy crushed red pepper to the mix.
- Most people will initially think you are crazy when you try to serve them burnt carrots. They will get over it and come to see your ways.
What to Serve Them With
This easy side dish is so verstile that is can literally be served with anything. Because of the sweet nature, I like them a lot with spicy foods.
Leftover carrots can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a skillet.
The brie sauce will likely separate. This is normal and avoidable. Simply put, they best enjoyed freshly charred.
I do not recommend freezing this carrot recipe.
More Easy Side Dish Recipes
Charred Carrots with Honey Brie Sauce
- 4 medium carrots , cut into 4-by-½-inch sticks
- 2-3 tablespoons peanut oil , enough to coat the bottom of your pan
- 4 ounces double or triple churned brie , roughly chopped or crumbled
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1/2 teaspoon crushed red pepper flakes , optional
- parsley , minced for garnish, optional
- Maldon sea salt , to taste
- Heat the peanut oil over medium-high heat in a large cast iron skillet. Carefully add the carrots using tongs. Allow to cook until nicely charred and blistered. Repeat the process on all sides, approximately 15 minutes. Transfer cooked carrots to a large mixing bowl.
- Immediately, while carrots are still piping hot, toss with the brie, honey, lemon, and red pepper flakes. Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind. Sprinkle with flaky sea salt.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
The brie sauce is perfect with the carrots!
This dish combines all of my favorite flavors! So good.