Looking for an easy and delicious side dish for your next dinner party? Look no further than charred carrots with herbs! This dish is simple to make and can be tailored to your taste preferences. Plus, it's perfect for a festive holiday meal. So gather up your ingredients and get ready to cook! Talking of last minute Thanksgiving side dishes, if you already have a garlic green beans situation and need 1 more thing to round out your menu... I am all about these addictive Charred Carrots with Herbs.
Charred Carrots with Herbs at a Glance
- 🕒 Total Time: 45 minutes
- 👪 Servings: 8
- 🍝 Cuisine Type: American / Fall Side Dish
- 🧂 Flavor Profile: Caramelized acorn squash toasted with olive oil then topped with creamy ricotta (or burrata), bright pomegranate seeds, honey drizzle and freshly grated nutmeg
- 📖 Dietary Info: Vegetarian; contains dairy (ricotta/burrata), gluten-free if toppings are chosen accordingly
- 📦 Storage Notes: Refrigerate roasted squash (without toppings) in an airtight container for 3-4 days; can freeze raw or roasted for future use
- ⭐ Why You’ll Love It: An elegant, effortless fall side that takes simple squash and elevates it with creamy cheese and bright seasonal toppings.
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Why I Love This Recipe
I know what you're thinking... carrots? addictive? You're probably convinced that I have gone off the deep end. But I kid you not, these Charred Carrots with Herbs are seriously good.
We're giving these carrots a decent char! We want all those brown bits. Then get doused with this basil mint situation that you'll probably want to lather all over your body because it's just that good. Salt. Pepper. Done. Doesn't get much easier than that right? And while I've been saving this recipe SPECIFICALLY for Thanksgiving, it's a killer side dish for any time of the year. And if you'd rather roast the carrots in the oven, I also have a roasted carrots recipe!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
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Ingredients & Substitutions
Substitutions
🥕 Veggie Swaps
- Parsnips — slightly sweet and earthy, roast and char beautifully.
- Rainbow carrots — same flavor, extra color for presentation.
- Sweet potatoes or butternut squash — heartier but still caramelize perfectly.
- Baby carrots — work great in a pinch, just keep an eye on the cooking time.
🧈 Fat + Flavor Base
- Olive oil — classic and keeps things light.
- Butter or brown butter — for a rich, nutty finish.
- Avocado oil — great for higher heat charring.
- Tahini or miso butter drizzle — adds a savory depth post-roast.
🌿 Herb Swaps
- Parsley, cilantro, or dill — fresh and bright.
- Mint — adds a pop of cool freshness (especially good with lemon).
- Tarragon or basil — if you want something a little more aromatic.
- Rosemary or thyme — for a cozier, wintery vibe.
🍋 Seasoning + Sauce Variations
- Lemon juice or zest — brightens up everything.
- Honey or maple syrup — balances the char with sweetness.
- Harissa or chili flakes — for a little heat.
- Cumin, coriander, or smoked paprika — brings out that earthy flavor.
- Yogurt drizzle or herby vinaigrette — makes it feel restaurant-level.
🍽 Serving Ideas
- Over whipped feta or hummus — for a quick appetizer.
- On a grain bowl — with quinoa or farro.
- Topped with nuts or seeds — pistachios, almonds, or sesame for crunch.
- With grilled chicken or salmon — as the perfect side.
*For a full list of ingredients and instructions please see recipe card below.
How to Make Charred Carrots
Step 1: In a large cast iron skillet, add a bit of the vegetable oil over high heat. In batches, add the carrots and sauté over high heat until just slightly charred (they should be tender on the outside and have a slight bite in the middle.) Season with salt, pepper and red pepper flakes while they are cooking. Once charred, about 6-7 minutes later, remove them from the cast iron skillet and set aside. Repeat the process with the remaining carrots, adding a bit more oil between batches if needed.
Step 2: Combine all the ingredients for the Basil Mint topping in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve as needed.
Step 3: Once all the carrots are charred. Arrange them on a serving platter and top with some of the basil herb mixture. Serve immediately. Save remaining herb sauce for another use.
How to Store Charred Carrots
The charred carrots can be stored in the fridge for 3-4 days in an airtight container. I recommend storing the basil mint topping separately in a container for about 2-3 days.
How to Freeze Charred Carrots
The charred carrots can be frozen in freezer bags for 3-4 months. When time to use thaw them in the fridge overnight and heat them in the oven. If using in a stew or soup, you can add them without thawing. You can also freeze the basil mint topping for about 3 months in an ice cube tray for easy access to only the amount you need.
10 Tips + Tricks for Perfect Charred Carrots with Herbs
Serve them warm or room temp. These carrots are incredibly forgiving. They hold well, travel well, and taste amazing even after they’ve cooled slightly. Perfect for entertaining.
Pick carrots that are similar in size. This helps them cook evenly and char at the same rate. If your carrots are all different sizes, just halve or quarter the big guys so everything roasts beautifully.
Don’t skip the peel. Peeling gives the carrots a smooth surface that caramelizes better. Plus, it just looks prettier on the platter and we love that.
Use high heat. Cranking up the oven (or letting your skillet get really hot) is the secret to getting that deep, charred exterior while keeping the centers tender and sweet.
Dry the carrots before roasting. Moisture = steaming. Dry carrots = caramelized, golden, glossy goodness. A quick pat with a towel goes a long way.
Toss with oil generously. Carrots are sturdy and can handle a good coat of olive oil. It helps them brown, helps the seasoning stick, and keeps them from drying out.
Season early and late. Salt before roasting to draw out sweetness, then finish with more salt, pepper, herbs, or citrus right before serving to wake everything up.
Don’t overcrowd the pan. Give the carrots space so they can actually char. If they’re piled on top of each other, they’ll steam, and no one’s here for steamed carrots.
Flip halfway for even char. Let one side get deep golden, then flip to caramelize the other. Don’t fuss too much before they’re ready. Patience equals flavor.
Finish with something bright. A squeeze of lemon, a splash of vinegar, or a handful of fresh herbs (dill, parsley, mint all winners) makes the whole dish pop.
I love the look of rainbow carrots, but if you can't find them then using orange is just fine.
FAQs
What if I use different carrots?
You can use any type/color of carrots you want. The only thing I prefer is tender carrots. I recommend slicing them in half lengthwise if they are not very tender.
What other toppings can I use for roasted carrots?
You can also try my cilantro vinaigrette or the green goddess dressing as a topping for these carrots.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Charred Carrots with Herbs
Ingredients
For the Charred Carrots
- 3 bunches rainbow carrots orange, yellow purple, cleaned with with a bit of top remaining
- 2-3 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
For the Basil Mint Topping
- 1 shallot roughly chopped
- 1 cup tightly packed fresh basil leaves stems removed (about 4 ounces)
- 1 cup tightly packed fresh mint leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
For the Charred Carrots
- In a large cast iron skillet, add a bit of the vegetable oil over high heat. In batches, add the carrots and sauté over high heat until just slightly charred (they should be tender on the outside and have a slight bite in the middle.) Season with salt, pepper and red pepper flakes while they are cooking. Once charred, about 6-7 minutes later, remove them from the cast iron skillet and set aside. Repeat the process with the remaining carrots, adding a bit more oil between batches if needed.
- Once all the carrots are charred. Arrange them on a serving platter and top with some of the basil herb mixture. Serve immediately. Save remaining herb sauce for another use
For the Basil Mint Topping
- Combine all the ingredients for the Basil Mint topping in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve as needed.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson // Recipe by What’s Gaby Cooking
Gabby! These were a hit at Easter! Great recipe!
So pretty and delicious...
How many pounds of carrots = a bunch? My store only has these carrots in prepped bags so I’m wondering how many I need..!
So good! I thought they were so beautiful cooking in my cast iron skillet, I took a picture and posted on IG!