Burnt Carrots with Brie

Name: Burnt Carrots with Brie
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 4 medium carrots, cut into 4-by-u00bd-inch sticks; 2 tablespoons peanut oil; u00bd 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

By Leslie Blythe Cheese, Side dish, Vegetarian Roasting

February 29, 2016

These Burnt Carrots with Brie are SO good. It's a great way to cook vegetables.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

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

1Preheat 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.

2Immediately, 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.

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

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