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.
Table of Contents
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!
Ingredients & Substitutions
- Rainbow Carrots
- Olive Oil
- Kosher Salt
- Black Pepper freshly cracked
- Red Pepper Flakes
For the Basil Mint Topping
- Shallot
- Fresh Basil
- Fresh Mint
- Garlic
- Red Pepper Flakes
- Olive Oil
- Red Wine Vinegar
- Salt
*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.
Tips & Tricks
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?
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!