Roasted N ' Raw Carrots Recipe
Make Roasted N ' Raw Carrots Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole carrots
Raw carrot ribbons
Finishing & garnish
Method
Whole carrots
- 1
- 2
Season
Place the carrots in a single layer on a rimmed baking sheet. Drizzle 2 tablespoons olive oil over them, sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss or use your hands to coat evenly so each carrot is lightly slicked with oil and seasoning.
- 3
Roast
Roast in the preheated oven for 18–25 minutes, turning once halfway through, until carrots are tender and edges caramelize. Roast times vary with carrot thickness: thinner carrots ~18 minutes, thicker carrots up to 25–30 minutes. If you want a sticky glaze, brush with 1 teaspoon honey or maple syrup during the last 4–6 minutes and return to oven.
- 4
Rest
Remove from oven and let rest on the baking sheet 3–5 minutes so juices settle.
Raw carrot ribbons
- 5
Prepare ribbons
Meanwhile, wash and peel the 3 large carrots reserved for ribbons. Use a vegetable peeler to shave long thin ribbons from top to bottom, rotating the carrot as you go. Stop shaving when you reach the core. If ribbons are very long, you may cut them to manageable lengths (about 3–4 inches) for plating.
- 6
Dress ribbons
Place carrot ribbons in a bowl. Whisk together 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper; toss gently with the ribbons to coat evenly. Let sit 5–10 minutes — the acid softens the ribbons slightly and brightens flavor.
Finishing & plating
- 7
Assemble
On a serving platter or individual plates, arrange a bed of dressed raw carrot ribbons. Nestle the roasted carrots on top or beside the ribbons so you have both warm roasted and cool raw textures on each portion.
- 8
Garnish
Scatter 2 tablespoons chopped parsley and 2 tablespoons toasted chopped nuts over the carrots. If you used honey/maple during roasting, skip this step; otherwise drizzle a scant 1 teaspoon honey or maple syrup for a sweet contrast (optional). Finish with 1/2 teaspoon lemon zest for brightness.
- 9
Serve
Serve warm (for roasted carrots) alongside the cool ribbons. Leftovers keep in the refrigerator up to 3 days; keep roasted and raw components separate for best texture.