April 18th, 2024
Recipes
Blackened Carrots with Chimichurri
Valentina P
- Difficulty
•
- Time 35"
The beauty of this dish lies in the exciting contrast between the smoky blackened carrots and then herbaceous floral quality of the chimichurri. The heat of the carrots will melt the goat cheese into the vegetables, adding an extra layer of creaminess alongside the tender carrots. Toasted almonds take it over the top. Yes, these carrots take a little added effort - but I assure you that it's well worth it.
How To MakeDiet Type: Classic
Shopping List
-
Carrots
- 8 medium-sized carrots (about 1 pound)
- 1/4 cup sliced almonds
- 1 ounce goat cheese, crumbled
- 1 tablespoon high-heat cooking oil
- salt and pepper, to taste Chimichurri Sauce
- 1 large bunch parsley, finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons shallot or red onion, finely chopped
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- black pepper, to taste
Instructions
- Step 1: Prepare the sauce by adding all of the Chimichurri ingredients to a small bowl and stirring until combined. Refrigerate the chimichurri until ready to use.
- Step 2: Preheat the oven to 420°F.
- Step 3: Slice the carrots into pieces, each about the size of a finger. Any very thick carrots should be sliced vertically. There is no need to peel the carrots. Toss the carrots with the cooking oil, and a little salt and pepper.
- Step 4: Heat a large cast-iron pan over high heat (Note 1). Once it's very hot, add the carrots in a single layer. Cook the carrots, undisturbed, for 3 minutes. Flip over one of the carrots and check to see if it has blackened. If it has, flip over all of the carrots and cook for another 3 minutes on the opposite side. If they carrots do not look blackened, continue cooking for an extra minute. Note: If the carrots do not all fit in the pan, blacken them in batches.
- Step 5: Once the carrots have blackened on both sides, place the cast-iron pan in the preheated oven and cook for 15 to 20 minutes. The carrots will be ready when they are fork-tender and caramelized.
- Step 6: Meanwhile, heat a dry frying pan over medium heat. Add the sliced almond and toast them in the pan until they're fragrant and toasted. This will take 2 to 3 minutes. Keep stirring and shaking the pan often to avoid burning. Once toasted, transfer the almond immediately to a plate.
- Step 7: Remove the carrots from the oven and crumble the goat cheese over the top. Place the carrots back in the oven for 1 to 2 more minutes, or until the goat cheese is warm and melted (keep an eye on it to avoid burning).
- Step 8: Toss the carrots with half of the chimichurri sauce and all of the toasted almonds. The warm goat cheese will melt into the carrots. Add more chimichurri, to taste.
- Serve: Enjoy these carrots warm with your favorite sides. Any extra chimichurri will last 3 to 5 days refrigerated.
Recipe Notes
Note 1: A cast-iron pan (we use this one) will yield the 'blackened' results here. You can also skip this blackening step and roast the carrots on a baking sheet for 25 to 30 minutes. They will still get nice and browned from the high heat roasting.
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Nutrition
The beauty of this dish lies in the exciting contrast between the smoky blackened carrots and then herbaceous floral quality of the chimichurri. The heat of the carrots will melt the optional vegan ricotta into the vegetables, adding an extra layer of creaminess alongside the tender carrots. Toasted almonds take it over the top. Yes, these carrots take a little added effort - but I assure you that it's well worth it.
How To MakeDiet Type: Plant-based
Shopping List
-
Carrots
- 8 medium-sized carrots (about 1 pound)
- 1/4 cup sliced almonds
- 1 ounce plant-based ricotta cheese (optional)
- 1 tablespoon high-heat cooking oil
- salt and pepper, to taste Chimichurri Sauce
- 1 large bunch parsley, finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons shallot or red onion, finely chopped
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- black pepper, to taste
Instructions
- Step 1: Prepare the sauce by adding all of the Chimichurri ingredients to a small bowl and stirring until combined. Refrigerate the chimichurri until ready to use.
- Step 2: Preheat the oven to 420°F.
- Step 3: Slice the carrots into pieces, each about the size of a finger. Any very thick carrots should be sliced vertically. There is no need to peel the carrots. Toss the carrots with the cooking oil, and a little salt and pepper.
- Step 4: Heat a large cast-iron pan over high heat (Note 1). Once it's very hot, add the carrots in a single layer. Cook the carrots, undisturbed, for 3 minutes. Flip over one of the carrots and check to see if it has blackened. If it has, flip over all of the carrots and cook for another 3 minutes on the opposite side. If they carrots do not look blackened, continue cooking for an extra minute. Note: If the carrots do not all fit in the pan, blacken them in batches.
- Step 5: Once the carrots have blackened on both sides, place the cast-iron pan in the preheated oven and cook for 15 to 20 minutes. The carrots will be ready when they are fork-tender and caramelized.
- Step 6: Meanwhile, heat a dry frying pan over medium heat. Add the sliced almond and toast them in the pan until they're fragrant and toasted. This will take 2 to 3 minutes. Keep stirring and shaking the pan often to avoid burning. Once toasted, transfer the almond immediately to a plate.
- Step 7: Toss the carrots with half of the chimichurri sauce, the optional ricotta, and all of the toasted almonds. The warmed cheese will melt into the carrots. Add more chimichurri, to taste.
- Serve: Enjoy these carrots warm with your favorite sides. Any extra chimichurri will last 3 to 5 days refrigerated.
Recipe Notes
Note 1: A cast-iron pan yield great results here. If you do not have cast-iron, substitute with another oven-proof pan or a grill. A standard frying pan will work too, but won't blacken the carrots as much. If your pan is not oven-proof, place the carrots on a lined baking sheet when roasting them in the oven.
Nutrition
The beauty of this dish lies in the exciting contrast between the smoky blackened carrots and then herbaceous floral quality of the chimichurri. The heat of the carrots will melt the optional vegan ricotta into the vegetables, adding an extra layer of creaminess alongside the tender carrots. Toasted almonds take it over the top. Yes, these carrots take a little added effort - but I assure you that it's well worth it.
How To MakeDiet Type: Paleo
Shopping List
-
Carrots
- 8 medium-sized carrots (about 1 pound)
- 1/4 cup sliced almonds
- 1 ounce nut-based ricotta cheese (optional)
- 1 tablespoon high-heat cooking oil
- salt and pepper, to taste Chimichurri Sauce
- 1 large bunch parsley, finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons shallot or red onion, finely chopped
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- black pepper, to taste
Instructions
- Step 1: Prepare the sauce by adding all of the Chimichurri ingredients to a small bowl and stirring until combined. Refrigerate the chimichurri until ready to use.
- Step 2: Preheat the oven to 420°F.
- Step 3: Slice the carrots into pieces, each about the size of a finger. Any very thick carrots should be sliced vertically. There is no need to peel the carrots. Toss the carrots with the cooking oil, and a little salt and pepper.
- Step 4: Heat a large cast-iron pan over high heat (Note 1). Once it's very hot, add the carrots in a single layer. Cook the carrots, undisturbed, for 3 minutes. Flip over one of the carrots and check to see if it has blackened. If it has, flip over all of the carrots and cook for another 3 minutes on the opposite side. If they carrots do not look blackened, continue cooking for an extra minute. Note: If the carrots do not all fit in the pan, blacken them in batches.
- Step 5: Once the carrots have blackened on both sides, place the cast-iron pan in the preheated oven and cook for 15 to 20 minutes. The carrots will be ready when they are fork-tender and caramelized.
- Step 6: Meanwhile, heat a dry frying pan over medium heat. Add the sliced almond and toast them in the pan until they're fragrant and toasted. This will take 2 to 3 minutes. Keep stirring and shaking the pan often to avoid burning. Once toasted, transfer the almond immediately to a plate.
- Step 7: Toss the carrots with half of the chimichurri sauce, the optional ricotta, and all of the toasted almonds. The warmed cheese will melt into the carrots. Add more chimichurri, to taste.
- Serve: Enjoy these carrots warm with your favorite sides. Any extra chimichurri will last 3 to 5 days refrigerated.
Recipe Notes
Note 1: A cast-iron pan yield great results here. If you do not have cast-iron, substitute with another oven-proof pan or a grill. A standard frying pan will work too, but won't blacken the carrots as much. If your pan is not oven-proof, place the carrots on a lined baking sheet when roasting them in the oven.
Nutrition
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recipe
Blackened Carrots with Chimichurri
PT35M 8 medium-sized carrots (about 1 pound) 1/4 cup sliced almonds 1 ounce goat cheese, crumbled 1 tablespoon high-heat cooking oil salt and pepper, to taste 1 large bunch parsley, finely chopped 1/2 cup extra-virgin olive oil 2 tablespoons shallot or red onion, finely chopped 1 1/2 tablespoons red wine vinegar 2 teaspoons dried oregano 2 garlic cloves, minced 1/2 teaspoon smoked paprika 1/2 teaspoon sea salt black pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
