Charred Carrots With Orange and Balsamic

Rainbow carrots and a variety of citrus have been playing leading roles on the veggie stage and in several Twenty Bags for the past couple of months. This recipe from Ina Garten, adapted by Julia Moskin, pairs them perfectly.

INGREDIENTS

Yield:

4 servings

1½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)

3 tablespoons good-quality olive oil

1½ teaspoons minced fresh thyme leaves

Kosher salt and freshly ground black pepper

½ orange, zested and juiced

1 tablespoon syrupy, aged balsamic vinegar

Fleur de sel or sea salt

PREPARATION

Step 1

Position an oven rack 4 inches away from the broiler and heat the broiler.

Step 2

Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly ½-inch wide.

Step 3

Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1½ teaspoons kosher salt and ½ teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.

Step 4

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.