Burnt Carrots with Brie

Chef Tim Love shows us how to char vegetables for the ultimate side dish
44 Ratings
100% would make again
Burnt Carrots from Tim Love, Lonesome Dove Western Bistro, Austin, TX
Photo: Katie Foster/Tasting Table

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."

Burnt Carrots with Brie

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

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


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


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.

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