Food & Drink

Burnt Carrots with Honey, Black Pepper, Butter, and Almonds

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker. 
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Roasting carrots concentrates their already sweet flavor, and roasting them so dark that they burn a bit adds a bitter edge that is fantastic, especially when balanced by the butter and honey. You can add fresh herbs, if you like. A little fresh thyme or winter savory would be an excellent partner.

burnt carrots

Burnt Carrots with Honey, Black Pepper, Butter, and Almonds


  • 1½ pounds carrots, trimmed and peeled, but left whole
  • Extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons honey
  • ½ cup almonds, toasted and chopped


  1. Heat the oven to 475°F.
  2. Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon or so of oil, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes. (Leave the oven on but reduce the temperature to 300°F.)
  3. When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the vinegar, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.
  4. Spread them out on the baking sheet again, distribute the butter bits on top, and drizzle the honey over all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes. Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the almonds. Serve warm.

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