Thomas Keller's Blistered Carrots

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Enhance your dining experience with Chef Thomas Keller's exquisite Blistered Carrots recipe. This remarkable side dish, perfectly paired with his Oven Roasted Prime Beef Striploin with Red Wine Shallot Sauce, adds a burst of color and flavor to your table. Savor the elegance of simplicity as we guide you through creating this dish. Ideal for serving four to six guests, these blistered carrots are set to impress with their vibrant taste and delightful texture.

Author:

Chef Thomas Keller

Image of Thomas Keller's Blistered Carrots

Ingredients

1½ lb. (680 g) Heirloom or Sweet Carrots, about 1” diameter, tops removed, washed and dried (weight is after trimming)
2 T (30 g) Grapeseed Oil
1½ t (6 g) Kosher Salt

Directions

Preheat your oven to 500°F.
Line the largest baking sheet in the Hestan Stainless Steel 5 pc. Baking Set with parchment paper.
Wash and dry the rainbow carrots well, selecting the ones closest to the specifications mentioned above, culling the outliers.
Trim the carrots by cutting off the tops on a 45° biased, yielding a 7-8" long carrots.
In a large bowl, toss the carrots, grapeseed oil, and kosher salt to evenly coat.
Lay the carrots in a single layer on the lined baking sheet without any overlap.
Roast the carrots until the skin blisters and is slightly charred. Check the doneness when a paring knife inserted into the thickest part of the carrot comes out without resistance, about 15 minutes.