Burnt Carrots With Brie Recipe

Chef Tim Love shows us how to char vegetables for the ultimate side dish

When chef Tim Love visited the Tasting Table Test Kitchen, we were blown away by the side dish he prepared with just a few ingredients: deeply charred carrots tossed with Brie, chile flakes, honey and lemon juice for a sweet, spicy, smoky, cheesy and tangy bite.

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.

To learn more, read "Big Love."

Recipe adapted from Tim Love, Lonesome Dove Western Bistro, Austin, TX

Burnt Carrots With Brie
5 from 49 ratings
Try this easy carrot recipe from Tim Love of Lonesome Dove Western Bistro. Charred carrots are tossed with Brie and chile flakes for a cheesy and spicy side.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
  • 4 medium carrots, cut into 4-by-½-inch sticks
  • 2 tablespoons peanut oil
  • ½ teaspoon red 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
Directions
  1. Preheat the broiler to 500°. In a medium bowl, toss the carrots with the peanut oil and red 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.
  2. Immediately, add the Brie, honey and lemon juice to the bowl with the carrots, and toss to combine. 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.
Nutrition
Calories per Serving 214
Total Fat 14.8 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Cholesterol 28.3 mg
Total Carbohydrates 15.4 g
Dietary Fiber 1.9 g
Total Sugars 11.9 g
Sodium 266.6 mg
Protein 6.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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