Blistered Carrots

I selected this recipe to showcase the beauty of including carrots in a great meal. Carrots hold a place in the history of the Orme School and I do my best to incorporate the heritage of a place as well as the food item whenever possible. This method of cooking carrots brings out the sugars in the form of blisters, adding a smokiness that is pleasing to any palate.
By | May 15, 2016


Heat broiler to 500°. In a medium bowl, toss the carrots with the peanut oil and red pepper flakes. Season with salt and pepper. Transfer to a baking sheet and spread the carrots out into a single layer. Cook until the surface of the carrots is well charred, covered with black blisters, 10 to 12 minutes. Transfer to a bowl.

Immediately add the cheese, honey and lemon juice to the bowl with the carrots, and toss to combine. Let sit for 2 minutes to allow the cheese to melt, then toss to incorporate. Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind. Serve immediately.


  • 4 medium carrots, cut into sticks 4 inches long and ½ inch square
  • 2 tablespoons peanut or canola oil
  • ½ teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 4 ounces cotija cheese, crumbled
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
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