BLACK CARROT RECIPES

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BLACKENED CARROTS RECIPE - ALEXANDRA GUARNASCHELLI | FOOD ...



Blackened Carrots Recipe - Alexandra Guarnaschelli | Food ... image

Chef Alex Guarnaschelli tops her spicy blackened roasted carrots with a mix of honey and vinegar to balance the heat. Slideshow:  More Carrot Recipes 

Provided by Alexandra Guarnaschelli

Categories     Vegetables

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 12

2 teaspoons sweet paprika
2 teaspoons dried oregano
1 teaspoon cayenne
1 teaspoon garlic powder
4 tablespoons unsalted butter, melted
1 1/4 pounds medium carrots, halved lengthwise
2 tablespoons canola oil
Kosher salt
Pepper
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 375°. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.
  • Put the butter in a shallow bowl. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.
  • In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.
  • Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Transfer the carrots to a platter and drizzle with the vinaigrette.

BLACKENED CARROTS RECIPE - ALEXANDRA GUARNASCHELLI | FOOD ...



Blackened Carrots Recipe - Alexandra Guarnaschelli | Food ... image

Chef Alex Guarnaschelli tops her spicy blackened roasted carrots with a mix of honey and vinegar to balance the heat. Slideshow:  More Carrot Recipes 

Provided by Alexandra Guarnaschelli

Categories     Vegetables

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 12

2 teaspoons sweet paprika
2 teaspoons dried oregano
1 teaspoon cayenne
1 teaspoon garlic powder
4 tablespoons unsalted butter, melted
1 1/4 pounds medium carrots, halved lengthwise
2 tablespoons canola oil
Kosher salt
Pepper
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 375°. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.
  • Put the butter in a shallow bowl. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.
  • In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.
  • Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Transfer the carrots to a platter and drizzle with the vinaigrette.

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