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Burnt Carrots with Herbs and Crispy Garlic

Burnt Carrots with Herbs and Crispy Garlic


  • 2 Tbsp red wine or balsamic vinegar
  • 1/2 cup plus 1 to 2 Tbsp extra virgin olive oil
  • coarse salt and freshly ground black pepper
  • 8 medium carrots, cut into thick rough sticks
  • 1 Tbsp chopped fresh thyme
  • 1 small bunch parsley, leaves only
  • 2 bunches arugula, trimmed, washed and dried or Queen's Greens Baby Arugula or Lettuce Mix
  • crispy garlic (recipe here)


To make the vinaigrette

Pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.

The Rest

1. TossĀ carrots with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.

2. Heat a large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes.

3. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray.

4. Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.

5. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.

Adapted from Epicurious

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