Charred Carrots With Orange and Balsamic Recipe (2024)

I pretty sure I won't be finding rainbow carrots at the Piggly Wiggly down the street. Will regular carrots do?

I’ll be making this with a mix of carrots and parsnips for Thanksgiving. Just what I was looking for.

Can these be made in advance and reheated gently on serving day?Best way to reheat?

This is the second time we’ve made this recipe. It did take about 30 minutes instead of 10 minutes in the broiler. We also added about 2 tablespoons of dark brown sugar with the orange juice, zest and balsamic vinegar. This is now our go to carrot recipe!

Yes and Happy Thanksgiving!

I cooked this for thanksgiving. The flavors were wonderful. Next time, I'll heat up the sheet pan before adding the carrots to help promote charring. I had to leave the carrots under the broiler for quite a while before I got a char and the result was very soft carrots.

Does anyone know if these can be made ahead???

Try them. Just make sure they are not old and dried out and that the quartered pieces are of similar thickness.

Trader Joes rarely co-occur with Piggly Wigglys. Moreover, if you live near a Piggly Wiggly (as I do), it may be a very long drive to a grocery that carries rainbow carrots. But lovely locally-grown, all orange carrots are readily available, so that’s what I’ll be using in this recipe.

Uh... what’s a Piggly Wiggly? Obviously regular orange carrots will do if you cannot find readily available rainbow carrots. I love how that tripped more people up than aged, syrupy balsamic.

Was good, everyone liked. I found TJ’s rainbow carrots without much taste. Used instead regular organic orange ones, they were sweeter, and parsnips. Will make again.

Ordinary salt is about twice as "salty," so it really does make a difference.

My Piggly Wiggly in the middle of nowhere DOES carry Rainbow carrots. Ha!The purple ones are sweetest.

I used lemon juice and zest instead. It was still a delicious item on our table!

I made the the other day and it was delicious. I am on a restricted diet and can't have grain, dairy or sugar. This is a perfect dish for me. Thanks!

Made this for Easter dinner for 18 people today. Used 2.5 lbs regular carrots, and 1 lb parsnips. Cooked on two sheet trays on convection roast 425 degrees, and when I switched the trays (on top and bottom shelves) at 10 minutes, the top sheet was already getting charred. After another five minutes they were both charred and delicious! Next time I will add more parsnips.

Made exactly as is with regular full sized carrots. Delicious for Easter dinner, will make again.

Delicious. Used regular carrots and a balsamic glaze rather than vinegar. Left them in the oven while I finished the rest of dinner up to help the soften up a bit more.

Delicious along with Veg Forward roasted asparagus with white beans and pesto, poached chicken breast with aioli

I very much appreciated the burst of fresh, citrusy flavor in the heart of a Midwestern winter! A simple but effective recipe, and a good variation on oven-cooked carrots.

These are delicious!!!

This works well with any root vegetable, parsley root, parsnips carrots, even red beets. Will make it again.

I often microwave my carrots for a few minutes, then roast or broil to char. I also will often sprinkle with a little smoked paprika. I always finish with chopped parsley.....so yummy! Great side with poultry or pork.

Air Fryer 15 min

Cold climate carrots will be sweetest due to the plant producing more sugars to protect itself from low temperatures than carrots grown in a warm climate.

Tasty but too moist to char. Will try reducing oil substantially next time.

I didn't have fresh thyme so I used 1/2 tsp of dried. It worked great.

I make every year since 2020. A perfect dish and adds beautiful color.

This is one of my yearly thanksgiving staples now. Takes longer than the recipe says. Really easy to do right before serving dinner. I would not make ahead :) have made with both rainbow carrots and regular and good both ways but better with rainbow.

Made as directed and it was really good, albeit a tad orangey. Next time maybe we’ll try lemon, or go a little softer on the orange.