Charred Carrots With Black Mole Recipes

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ROASTED PARMESAN-GARLIC CARROTS



Roasted Parmesan-Garlic Carrots image

I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!

Provided by Pamela J Hagen-French

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 4

Number Of Ingredients 4

1 pound carrots, peeled
1 tablespoon olive oil
½ teaspoon garlic salt
¼ cup grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
  • Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 381.4 mg, Sugar 5.4 g

CHARRED CARROTS WITH ORANGE AND BALSAMIC



Charred Carrots With Orange and Balsamic image

Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.

Provided by Julia Moskin

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
3 tablespoons good-quality olive oil
1 1/2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 orange, zested and juiced
1 tablespoon syrupy, aged balsamic vinegar
Fleur de sel or sea salt

Steps:

  • Position an oven rack 4 inches away from the broiler and heat the broiler.
  • Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
  • Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
  • Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

SMOKED CARROTS WITH COFFEE MOLE DIRT



Smoked Carrots with Coffee Mole Dirt image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

150 grams (3/4 cup) sugar
150 grams (1 1/4 cups) almond flour
100 grams (6 2/3 tablespoons) butter, melted
100 grams (3/4 cup) all-purpose flour
50 grams (3 1/3 tablespoons) dark cocoa powder
35 grams (2 1/3 tablespoons) instant coffee grounds
2 tablespoons smoked paprika
1 tablespoon ancho powder
1 teaspoon ground cumin
5 grams (1 teaspoon salt)
Kosher salt and freshly ground black pepper
24 medium rainbow carrots, tops still on, leafy parts removed
Olive oil, for cooking
Zest and juice of 1 lime
Smoked flaky sea salt
1/2 cup sour cream

Steps:

  • For the coffee mole dirt: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner.
  • Combine the sugar, almond flour, melted butter, all-purpose flour, cocoa powder, instant coffee, smoked paprika, ancho powder, cumin and salt in a bowl. Pour evenly onto the lined baking sheet and bake until evenly browned and crunchy, 15 to 20 minutes.
  • For the carrots: Preheat a pellet grill according to the manufacturer's instructions to 325 degrees F.
  • Bring a large pot of salted water to a boil.
  • Add the whole carrots to the boiling water and blanch until they are cooked but still have some crunch, about 5 minutes. Remove to a plate. Toss the carrots with 2 tablespoons olive oil and some salt and pepper and put on the grill. Grill until just starting to brown, about 10 minutes.
  • Put the carrots back on a plate, then drizzle with more oil and half of the lime zest and juice and sprinkle with the smoked sea salt.
  • Mix together the sour cream and remaining lime zest in a bowl. Slather the crema on a serving platter and top with the carrots. Top the carrots with the "dirt" and serve. (Reserve any remaining dirt for another use in a container with a tight-fitting lid.)

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