Charred Carrots with Honey Brie Sauce

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.

charred carrots with brie sauce with a text overlay


 

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. 

Chefs Anthony Bourdain, Eric Ripert and Tim Love

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.

close up of cooked carrots in brie sauce

Between the char and the natural sugars, these carrots get soft, but crispy exteriors with a soft, fleshy interior.

Ingredients List

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!
ingredients for charred carrots

Make It!

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.

  1. Heat the peanut oil over high medium-heat in a large cast iron skillet.
  2. 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.
  3. 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.
  4. Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind. Sprinkle with flaky sea salt.
overhead of cooked carrots in brie sauce in a serving dish

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.
angle close up of charred carrots

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.

close up of carrots being served

Storage

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.

collage of cooked carrots with sauce for pinterest

More Easy Side Dish Recipes

This EASY Ranch Rice recipe is a super versatile side dish that will add gentle flavor to any dinner you are serving. A great way to use a pantry staple! #ranchrice #ricerecipes #ranchricerecipe #easyricerecipes www.savoryexperiments.com

Ranch Rice

4.24 from 182 votes
Calling all ranch fanatics! This Ranch Rice is super easy to make and adds fun flavor to your meals. No more boring rice recipes!
See The Recipe!
A bowl of truffle mac and cheese

Truffle Mac n Cheese

4.62 from 50 votes
Delicious mac and cheese using smoked gouda, white cheddar and truffle oil. The perfect side dish.
See The Recipe!
angled shot of broccoli fritters on a plate

Broccoli Fritters

5 from 7 votes
Crispy fried broccoli fritters perfect for appetizers or entrees. Dip you your favorite dipping sauces! Make ahead and freezer friendly!
See The Recipe!
overhead close up of charred carrots with honey brie sauce
angle close up of charred carrots

Charred Carrots with Honey Brie Sauce

4.95 from 40 votes
Cooked Carrots with Honey Brie Sauce are charred to a soft texture then tossed in creamy brie and honey.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

Instructions

  • 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!

Nutrition

Calories: 134 kcal, Carbohydrates: 15 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 13 mg, Sodium: 151 mg, Potassium: 195 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 10560 IU, Vitamin C: 6.5 mg, Calcium: 60 mg, Iron: 0.7 mg
Author: Jessica Formicola
Calories: 134
Course: Side Dish
Cuisine: American
Keyword: cooked carrots
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions and Reviews