Charred Carrots with Orange and Balsamic

1. Preheat the Broiler

Start by positioning your oven rack so that your sheet pan will be about 4-6 inches from the heat source. Preheat your broiler. This step is crucial because a well-preheated broiler ensures your carrots will char evenly, giving them that delightful caramelized flavor.

2. Prepare the Carrots

Take your rainbow carrots and decide whether to cut them lengthwise if they are baby carrots or into 4-inch sticks if they are larger. This ensures they cook evenly and makes for a more visually appealing dish.

3. Season the Carrots

Place your cut carrots on a sheet pan. Drizzle them with about 3 tablespoons of good olive oil, then sprinkle on the minced thyme, a generous 1.5 teaspoons of kosher salt, and about 0.5 teaspoon of freshly ground black pepper. Use your hands to toss the carrots, making sure each piece is well-coated. This even coating is essential for distributing the flavors throughout the dish.

4. Broil the Carrots

Spread the seasoned carrots out in a single layer on the sheet pan. Place them under the broiler for 8-10 minutes. Be sure to toss them every few minutes using a metal spatula. This promotes even charring and helps you keep an eye on the carrots to ensure they don’t burn. You’re looking for those beautiful charred spots that signal caramelization.

5. Add Finishing Touches

Once the carrots are nicely charred, remove them from the oven. Immediately sprinkle them with the zest of half an orange and squeeze the juice over them. Drizzle the thick balsamic vinegar over the top and give everything a gentle toss. Finish with a sprinkle of fleur de sel or sea salt to enhance the flavors and add a bit of crunch. Taste and adjust the seasoning if needed.

6. Serve

You can serve these carrots warm straight from the oven, or let them cool to room temperature. Either way, they’ll be a delicious addition to your meal, showcasing a perfect balance of sweetness, acidity, and a hint of savory thyme. Enjoy!