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!

64 thoughts on “Charred Carrots with Brie

  1. 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.

  2. 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??

  3. 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!

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

  5. 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.

  6. 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

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