Olivers Favorite Burned Up Carrots Food

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

BURNT CARROTS WITH GOAT CHEESE, PARSLEY, ARUGULA, AND CRISPY GARLIC CHIPS

Steps:

• To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.
• Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.
• Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.
• Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.
• Reheat the chapa or skillet to very high heat and coat with the remaining 1 to 2 tablespoons olive oil. Immediately add the slices of goat cheese: be careful-the oil may spatter. As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula and invert onto the carrots. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Steps:

• Preheat oven to 425°F.
• Tear off about 5 feet of aluminum foil and fold it in half.
• Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
• Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
• Cook for 45 minutes or until the carrots are tender.

CHIVE BUTTERED CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.