Charred Carrots with Brie

So, Facebook did it to me again! There it was, a post from Tasting Table, and a photo. An intriguing photo of what looked like charred carrot sticks. Then I read further.

It’s a photo of charred carrots, tossed with Brie, cayenne flakes, honey, and lemon juice. WOW! A sweet, spicy, smoky, cheesy, and tangy vegetable dish, by Tim Love.

Tim Love is a Texas chef best known for his “urban Western” cuisine, and more typically – meat and game. Not being familiar with him, I googled. He’s definitely not Tim Love, the plastic surgeon.

From chef Tim Love, “This is a dish that is actually the result of a little too much pink wine. I was cooking for a party and I drank a lot of rosé all day,” Love says with a laugh. “I forgot about the carrots under the broiler and had to figure out what to do with them — and it ended up being the most popular dish of the night.”

The most important part of this dish is charring the carrots, so don’t be afraid to get them dark. Since you aren’t tossing them while they roast, only one side will char, preventing them from tasting burnt. After you toss them with the Brie, honey and lemon juice, make sure to transfer the carrots to the platter without any of the accumulated liquid. That way the vegetables stay crisp.”

Charred Carrots with Brie

4 medium carrots
2 tablespoons peanut oil
1/2 teaspoon cayenne pepper flakes
Kosher salt and freshly ground pepper, to taste
4 ounces triple-cream Brie (rind removed), roughly chopped
2 tablespoons honey
2 tablespoons lemon juice

Preheat the broiler to 500°. (Don’t forget to have a rack on the top shelf in the oven like I did!)

Cut the carrots into cut into 4-by-½-inch sticks.

In a medium bowl, (I used a large Pyrex bowl) toss the carrots with the oil and cayenne pepper flakes. Season with salt and pepper.

Transfer to a baking sheet and spread the carrots out into a single layer.

Cook until the tops of the carrots are well charred, 10 to 12 minutes. Transfer to a bowl.

Immediately, add the Brie, honey and lemon juice to the bowl with the carrots, and toss to combine. (I used the same Pyrex bowl to toss the hot carrots with the other ingredients.)

Let sit for 2 minutes to allow the Brie to melt, then toss to incorporate.

Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind.

Serve immediately.

To say these carrots are fantastic is an understatement. The flavor profile is incredible.

I will be making this recipe again, and experimenting with sweet potatoes and Cambazola, especially as it gets closer to the holidays! Thanks Chef Love!

By Published On: November 6th, 201764 Comments on Charred Carrots with Brie

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. chefkreso November 6, 2017 at 7:34 AM - Reply

    It’s incredible how with just a few ingredients you can get such a tasty dish.. :)

    • chef mimi November 6, 2017 at 5:13 PM - Reply

      And that’s why cooking is so much fun!

  2. apuginthekitchen November 6, 2017 at 7:39 AM - Reply

    I don’t eat cooked carrots, pick them out of anything I make but honestly I think I would love this, the char on the carrots along with he brie sounds absolutely heavenly. Got some gorgeous carrots at the farmers market and will be making this.

    • chef mimi November 6, 2017 at 5:12 PM - Reply

      Funny. Someone else said something similar. If I cook them, I usually toss them in browned butter. But this was just as simple and way tastier!

  3. gypsygurl64 November 6, 2017 at 7:50 AM - Reply

    I think if you put brie on a rock it would be good! ;)

    • gypsygurl64 November 6, 2017 at 7:52 AM - Reply

      I like “charred” anything just about. Even almost burnt popcorn! I’m sure this taste out of this world!

      • chef mimi November 6, 2017 at 5:11 PM

        Roasted probably sounds better than charred, but I know what you mean! It’s a great recipe.

    • chef mimi November 6, 2017 at 5:11 PM - Reply

      I think you’re right.

  4. Cocoa & Lavender November 6, 2017 at 7:56 AM - Reply

    Omg – once again you have saved me from my old standards… I needed a side dish for a rack of lamb this weekend and was just about to do something mundane like asparagus. Nope. This is it. I am going to use Trader Joe’s multi-colored carrots and it is going to outshine my rack of lamb. And, seriously, what could be wrong with triple cream Brie??

    • chef mimi November 6, 2017 at 5:10 PM - Reply

      Exactly. well, you’re welcome. It would be incredible with lamb, and I’ll probably make something similar for a thanksgiving side as well.

  5. Conor Bofin November 6, 2017 at 8:28 AM - Reply

    Delightful Mimi. really delightful indeed.

  6. Kelly, RD November 6, 2017 at 8:34 AM - Reply

    My friend from England always use to tell me that I only liked her cooking when she burned the vegetables! This recipe looks amazing!!

    • chef mimi November 6, 2017 at 5:09 PM - Reply

      Hahahahahaha! You will love this recipe then!

  7. Megala November 6, 2017 at 8:45 AM - Reply

    Looks absolutely delicious !

  8. Travel Gourmet November 6, 2017 at 8:53 AM - Reply

    I can imagine how fabulous those flavours are. Yummy!

    • chef mimi November 6, 2017 at 5:09 PM - Reply

      Truly outstanding dish. Not terribly pretty, but outstanding!

  9. Gerlinde November 6, 2017 at 9:47 AM - Reply

    My vegetables are mostly plain but your charred carrots might change that . Brie adds such great flavor to almost anything.

  10. anotherfoodieblogger November 6, 2017 at 10:19 AM - Reply

    I’ve never been a huge fan of cooked carrots except in soups and stews, but WOW! These both look and sound amazing!

    • chef mimi November 6, 2017 at 5:08 PM - Reply

      I can’t see how anyone wouldn’t like these carrots! But you never know…

  11. Rebecca November 6, 2017 at 10:30 AM - Reply

    That melted Brie looks so good! I think carrots are one of the most underrated and overlooked vegetable! They have so much potential that they deserve to be the star of the show every once in a while. They definitely shine in this recipe. Definitely trying!

    • chef mimi November 6, 2017 at 5:07 PM - Reply

      You’ll love them. They are under rated. I guess parsnips are more “au currant.”

  12. Angela@grapegravy​ November 6, 2017 at 1:47 PM - Reply

    Yum! Sweet potatoes and cambazola sounds amazing too!

  13. marcellinaincucina November 6, 2017 at 3:03 PM - Reply

    I love carrots taken to the edge like that, it brings out the sweetness but add Brie…that’s got to be amazing!

    • chef mimi November 6, 2017 at 5:06 PM - Reply

      It was unique for me, and completely addicting!

  14. November 6, 2017 at 4:28 PM - Reply

    They look like yummy sweet potato fries!

  15. Abbe@This is How I Cook November 6, 2017 at 10:04 PM - Reply

    This is one that would catch my eye too! Love roasted carrots and these look scrumptious!

    • chef mimi November 7, 2017 at 3:49 PM - Reply

      I knew it would be good, but the recipe is pretty incredible! I’ll probably make this for Thanksgiving!

  16. Debra November 6, 2017 at 11:00 PM - Reply

    This sings to me! :-) I never would have thought to combine these ingredients. Yum!

    • chef mimi November 7, 2017 at 3:49 PM - Reply

      I know! I guess that’s why we have real chefs!

  17. Elaine @ foodbod November 7, 2017 at 1:15 AM - Reply

    OMG! They look good!!!!

  18. olivesandfeta November 7, 2017 at 1:31 PM - Reply

    Thosechared carrots are gleaning! Yumm!!

  19. A Cookbook Collection November 7, 2017 at 3:14 PM - Reply

    I love the idea of charred carrots. That looks delicious Mimi

    • chef mimi November 7, 2017 at 3:48 PM - Reply

      Thank you. I think they would be great without the Brie, but, I wouldn’t want to try!

      • A Cookbook Collection November 7, 2017 at 3:50 PM

        No, if a recipe includes cheese it would be madness to leave it out 😉

  20. Laura @ Feast Wisely November 7, 2017 at 3:36 PM - Reply

    Lovely Chef Mimi – my kind of veggie dish and the charring must bring such a great flavour – thanks for sharing!

    • chef mimi November 7, 2017 at 3:47 PM - Reply

      You are so welcome! Hope you try the recipe. About to leave for Lizard Island now!

      • Laura @ Feast Wisely November 7, 2017 at 3:48 PM

        Oh wow – wow – wow – we just came back from Qualia on Hamilton Island and it is stunning – Lizard will be just as spectacular!! Keep me posted

  21. StefanGourmet November 8, 2017 at 2:36 AM - Reply

    Very original. I agree with your sweet potato idea.

    • Mimi November 18, 2017 at 7:17 AM - Reply

      I’ll be making them for Thanksgiving. Will probably par-boil them first.

  22. kitchenriffs November 8, 2017 at 11:32 AM - Reply

    Love roast carrots, and I usually cooking them until a nice char forms. Looks great, tastes better! Never had them with brie, though — neat idea. Thanks.

    • chef mimi November 8, 2017 at 11:55 PM - Reply

      I know they’d be good without the brie, but…..

  23. hotlyspiced November 8, 2017 at 9:00 PM - Reply

    That’s a wonderful way to cook carrots. I usually cook mine with honey, butter and thyme. I love how you’ve added a triple-cream brie! And I think the sage leaves are a wonderful addition xx

  24. Our Growing Paynes November 10, 2017 at 11:55 AM - Reply

    What a neat twist on carrots! Love it.

  25. Susan (@savoringtime) November 10, 2017 at 2:42 PM - Reply

    I would have never through to pair Brie with vegetables but I am loving the concept. What a great recipe!

    • chef mimi November 11, 2017 at 11:28 AM - Reply

      Thanks! The recipe took me by surprise as well!

  26. myhomefoodthatsamore November 13, 2017 at 2:45 AM - Reply

    Thank you so much for sharing, this looks incredibly inviting and will probably try it out today!

  27. Alicia November 13, 2017 at 9:17 PM - Reply

    This looks so good!

  28. Jeff the Chef November 23, 2017 at 6:32 AM - Reply

    How interesting. I would not’ve thought to pair carrots with brie, but now I can’t wait to!

    • chef mimi November 23, 2017 at 2:20 PM - Reply

      That’s what cost my attention. Such a unique pairing, and delicious!

  29. Kay November 23, 2017 at 12:06 PM - Reply

    What an amazing dish! I wish I looked at this before I made all the dishes for Thanksgiving!

    • chef mimi November 23, 2017 at 2:18 PM - Reply

      I ended up not hosting Thanksgiving or I would have made them!

  30. Jack & Barbra Donachy November 25, 2017 at 6:02 PM - Reply

    We’re in. Looking forward to giving this a try!

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