Candied carrots get a modern Mediterranean makeover in this bright, spring-ready side: Charred Carrots with Herb Drizzle. Tender roasted rainbow carrots finish under a hot broiler for a caramelized, slightly smoky edge, then are served with a vibrant herb sauce and tangy pickled shallots for contrast. This recipe is easy to scale for holiday gatherings and works well prepared ahead when you need oven space on a busy day.
Traditional candied carrots are often boiled and finished with butter and syrup; here I roast the carrots with warm spices, orange juice and maple syrup to concentrate sweetness, then char them briefly to add depth. The herb drizzle—made from dill, cilantro (or parsley), lemon and olive oil—brings brightness and balances the caramel notes. A quick pickled shallot with golden raisins adds acidity and a hint of fruitiness, while roasted pistachios give a welcome crunch.
Choose small, uniform carrots so they roast evenly; peeled petite rainbow carrots are ideal and save prep time. If you’re cooking for a crowd, you can roast the carrots earlier in the day and refrigerate them. Bring them back to room temperature and rechar in a hot skillet or under the broiler just before serving to preserve the vibrant texture and flavor.
Ingredients
- Shallots (thinly sliced)
- Golden raisins (roughly chopped)
- Champagne vinegar
- 2 pounds rainbow carrots, peeled and trimmed
- Extra virgin olive oil
- Maple syrup
- Fresh orange juice (from 1/2 orange)
- Smoked paprika
- Ground cumin
- Kosher salt
- Ground cinnamon
- Freshly ground black pepper
- Fresh dill
- Fresh cilantro (or parsley)
- Garlic cloves
- Lemon zest
- Fresh lemon juice
- Crushed red pepper flakes
- Roasted, shelled pistachios (roughly chopped)
- Flaky salt for finishing
Step by step
Step one: Preheat and prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a shallow roasting pan.
Step two: Quick pickled shallots
In a small bowl, combine thinly sliced shallots, roughly chopped golden raisins and champagne vinegar. Stir and let sit while you roast the carrots so the shallots mellow and the raisins plump.
Step three: Roast the carrots
Arrange the prepared carrots on the baking sheet. Drizzle with extra virgin olive oil, maple syrup and fresh orange juice. Sprinkle smoked paprika, ground cumin, kosher salt, ground cinnamon and freshly ground black pepper over the carrots. Toss to coat them evenly, then arrange them cut-side down if halved. Roast for 20–25 minutes, until the carrots are tender when pierced with a knife.
Step four: Make the herb drizzle
While the carrots roast, combine chopped fresh dill, chopped fresh cilantro (or parsley if you prefer), roughly chopped garlic, extra virgin olive oil, champagne vinegar, lemon zest, lemon juice, crushed red pepper flakes and kosher salt in a jar or blender. Blend briefly until mostly smooth; the sauce should be bright, herb-forward and pourable. Taste and adjust lemon, salt or heat to your preference.
Step five: Char the carrots
Once the carrots are tender, turn the broiler to high. Broil the carrots for about 1–3 minutes, watching closely, until they develop charred, caramelized edges. Alternatively, rechar them in a hot cast-iron skillet for the same effect if your broiler is in use for other dishes.
Step six: Plate and serve
Spread a generous spoonful of the herb drizzle on a serving platter. Pile the warm charred carrots on top, then drizzle with more herb sauce. Strain the pickled shallots and golden raisins from their vinegar and scatter them over the carrots. Finish with roughly chopped roasted pistachios, a few extra sprigs of dill or cilantro, and a light sprinkle of flaky salt.
Recipe FAQs
Yes. The pickled shallots and herb drizzle can be prepared a day ahead and stored in the refrigerator. Roast the carrots earlier in the day if needed and reheat/char them just before serving for best texture. Chopped herbs can be stored in airtight containers until use.
Fresh parsley is an excellent substitute that keeps the herb sauce bright without the distinct cilantro flavor.
Notes & tips
- If oven space is limited on the day of your event, roast the carrots ahead and rechar in a skillet or under the broiler for a few minutes just before serving.
- Adjust the maplesyrup and orange juice to taste to fine-tune the balance between sweetness and acidity.
- Leftover herb drizzle is great spooned over roasted meats, grain bowls or used as a dipping sauce for vegetables.
Nutrition (per serving, approximate)
Calories: 390 kcal; Carbohydrates: 20 g; Protein: 3 g; Fat: 34 g; Fiber: 4 g; Sugar: 11 g. Nutrition is an estimate and will vary based on exact ingredient choices and portion sizes.
If you’re searching for a standout vegetable side for spring or the holidays, these Charred Carrots with Herb Drizzle are an elegant, flavorful option. They balance sweet, smoky, tangy and herbaceous elements and make an attractive centerpiece on any table. Try them with roasted poultry, pork or as part of a vegetarian feast—let the bright herb sauce and pickled shallots tie everything together.