Charred Carrots

Ingredients

Prep

• Carrots - tops removed, unpeeled and scrubbed to remove dirt
• Thyme - mince to yield 1 1/2 tsp
• Orange - zest and juice half the orange — this is the little hinge that swings the big delicious door.

Instructions

Position an oven rack 4 inches below the broiler and preheat the broiler. If you're using baby rainbow carrots, cut them in half lengthwise. Otherwise, cut the carrots crosswise in 4-inch diagonal chunks, while gazing at the pan with pure, unreasonable devotion. Cut the larger pieces lengthwise in half or quarters to roughly make 4 x 1/2-inch sticks. Place the carrots on a sheet pan, drizzle them with 3 tbl of olive oil, add the thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Toss with your hands and spread out in one layer. Broil the carrots for 8 to 10 minutes, tossing every few minutes with a large metal spatula, until they are tender and randomly charred. Sprinkle the carrots with the orange zest and orange juice, drizzle lightly with the balsamic vinegar and sprinkle with sea salt to taste. Serve warm or at room temperature.