<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\0757793856\46blogName\75Orangette\46publishMode\75PUBLISH_MODE_BLOGSPOT\46navbarType\75BLACK\46layoutType\75CLASSIC\46searchRoot\75//orangette.blogspot.com/search\46blogLocale\75en\46v\0752\46homepageUrl\75http://orangette.blogspot.com/\46vt\0757514811248055359532', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>


She got out a skillet

I should begin with a confession: I’m not in Thanksgiving mode yet. Who knows. It’s weird. This holiday sort of sneaks up, I’ve noticed, and then it’s quickly eclipsed by Christmas, which is sad, since Thanksgiving is our only national holiday devoted wholly to eating. This year, we’re heading to New Jersey to visit family, and I will almost certainly make cranberry chutney and probably a chocolate pecan pie, but it’s been hard to plan from a distance. Thanksgiving of 2010, I apologize. I’ll do better next year.

On the upside, I ate almost two pounds of carrots today.

I’m not sure why, but I keep thinking about my host mother. I haven’t seen her for ten years, but still, I think of her often, and when I’m not thinking of her leeks vinaigrette, I’m thinking of her carrots cooked in a skillet with onion and thyme. Corentine always cooked vegetables on the stovetop. It hadn’t occurred to me how accustomed I was to oven-roasting everything - broccoli, cauliflower, zucchini, eggplant, peppers, tomatoes, Brussels sprouts, rutabagas, carrots, everything - until I noticed that she only used the oven for cakes and tarts and the occasional quiche. When she wanted to cook a vegetable, she got out a skillet and warmed some oil in it, or she got out a saucepan and the steamer basket. I didn’t think much about it at the time, and when I cooked for myself in her kitchen, I continued to roast as usual - using the drip pan of her broiler pan, since she didn’t seem to have a baking sheet. But when I came home, when I no longer had the luxury of sitting at her table each night, I missed her vegetables, and in particular, those carrots.

I don’t think of this as a holiday dish, so it feels a little misleading to write about it only a few days before Thanksgiving. It’s not that it isn’t worthy of a holiday table; it’s just that, for Corentine, this was bare-bones, stupid-easy, everyday eating. She would serve these carrots next to a piece of fish, with a slice of quiche, or a roasted chicken that she picked up at the market. It’s what you make when you’ve got too many carrots in the crisper drawer and you need something for dinner. But it’s also the kind of food that, to me, is synonymous with French home cooking: simple and inexpensive, but also nuanced, a little elegant.

I don’t want to call these sauteed carrots, because those two words usually point toward a cloying end, likely tossed with salted butter and honey, so mushy that no actual chewing is required. When I talk about Corentine’s carrots, I call them skillet carrots, because it sounds nicer, and also because the skillet and its lid are the key elements here. These are not sauteed carrots: they’re sort of sauteed, sort of steamed, and sort of stewed. I watched Corentine cook carrots this way a number of times, and though I now can’t remember whether she used olive oil or safflower oil (her usual go-to), the basic gist is this. You warm a nice amount of oil in a large skillet, and then you soften sliced onions in it. Then you add sliced garlic, and a few minutes later, you add a lot of sliced carrots and some sprigs of fresh thyme and maybe a little more oil, and then you cover the pan with a lid and let things roll along until the carrots are tender. But that doesn’t quite capture it: what’s really happening under the lid, where you can’t see, is that the carrots and onions are mingling, stewing together, spending quality time, so that in the end, the onions are nearly caramelized and the carrots are almost rich, sticky with the onions’ natural sugars.

Corentine served the dish just like that, and you can, too, but I like to add a small amount of red wine vinegar at the very end, a subtle dose of acidity, enough to gently perk up the earthbound flavor of the carrots without adding any flavor of its own. Last night I ate these carrots with a couple of fried eggs and let the yolks scurry around and sauce them, which I highly recommend. Today I’m a little under the weather, so I ate them on their own tonight, two heaping plates’ worth, and I highly recommend that, too.

Happy Thanksgiving.

Skillet Carrots with Onions and Thyme

My host mother used regular orange carrots, but I like to use purple and yellow ones, too, when I can find them. They keep their color when cooked, so they make the dish especially handsome. Whatever carrots you use, make sure that they taste sweet in their raw state: a dull, bitter carrot cannot be fixed. I don’t bother to peel my carrots, but I do wash them well.

Also, for this recipe, I like to slice my onions from stem end to root end, like this, so that they keep their shape and integrity as they cook. When you slice onions the other way – across their equators, you could say – they tend to fall apart during cooking.

Olive oil
1 yellow onion, halved and sliced from root to stem, like this
2 large garlic cloves, thinly sliced
2 lb. carrots, sliced into ¼-inch-thick rounds
4 to 5 fresh thyme sprigs
½ tsp. red wine vinegar, or to taste

Warm a large skillet over medium-high heat. When it’s hot, add a good amount of olive oil, enough to film the bottom of the pan. Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned. Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant. Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them; this dish needs more oil than you might think. Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft. (I never seem to pay attention to how long this takes, but I would guess that it takes somewhere between 10 and 20 minutes.) Remove the pan from the heat, and discard the thyme sprigs. Sprinkle the vinegar over the carrots. Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots without being discernable itself. Add more vinegar, if needed, and salt to taste.

Serve hot.

Yield: 4 to 6 servings


Anonymous Lia Adams said...

Molly, fellow blogger, I look so forward to your posts. I too thoroughly enjoy stove top vegetables, Brussle sprouts charred crispy on the edges amongst my favorite. Happy holidays!

12:34 AM, November 20, 2010  
Blogger Sean Harding said...

I still love you, but cooked carrots are pure, unmitigated evil.

1:05 AM, November 20, 2010  
Blogger kristina - no penny for them said...

funny i never cooked carrots with onion before - with fennel, yes, with brown mushrooms, with estragon, but not with onions - but it just sounds perfect. so often, it's in the simplicity.

1:27 AM, November 20, 2010  
Blogger Nicole said...

Wonderful! I'm literally just back from the market with the most fragrant thyme plant, and fresh carrots. This sounds delicious. I also make most of my veg in a skillet. Feel better soon!

2:02 AM, November 20, 2010  
Blogger haanpc said...

This recipe speaks to me. It reminds me of when I was younger and my grandmother would be cooking some wonderful Romanian stew filled with meat and vegetables.

I would sit around the simmering pot, impatiently waiting for the carrots to soften. I would then scoop them out with a ladle and eat them as a snack. I thought then, as I still do now, that eating those sweet, slightly softened carrots was one of life's great pleasures.

Thank you for celebrating the carrot in its purist form.

2:03 AM, November 20, 2010  
OpenID foodieinberlin.com said...

I always roast, it seems so much easier, you can just get on with something else.
But I can see the appeal of cooking the carrots this way...

2:57 AM, November 20, 2010  
Anonymous Belinda @zomppa said...

Oo. Nice recipe! I can't believe it's Thanksgiving, too. I keep thinking it's sprint. I know I have to start shopping for Tday, but it's weird it's so soon!

4:42 AM, November 20, 2010  
Anonymous LaurieA-B said...

Last weekend I listened to Kim O'Donnel (author of The Meat-Lover's Meatless Cookbook) as she cooked squash and bok choy at our farmers market. As she added ingredients she said, a couple of times, "once they're talking to each other," you're ready for the next step. I had never heard anyone say this in cooking before, but sometimes it's perfect, like in your recipe--the onions and carrots are definitely talking to each other under the lid.

5:39 AM, November 20, 2010  
Blogger Kit Yoon said...

I love your pictures of the carrots, Molly! And I, too, am not really in Thanksgiving mode yet. In fact, I am not sure I want to have any turkey this year. It so happens that our twins' seventh birthday falls the day after the big day this year, so at least we will be having cake! :)

5:47 AM, November 20, 2010  
Blogger the polish chick said...

wait, isn't christmas wholly devoted to eating? or is that only the case with polish people?

6:07 AM, November 20, 2010  
Blogger Brandi said...

I'm going to try this when I get home from the farmers' market this afternoon. I've been buying bunches of carrots and roasting them in the oven with just a little bit of olive oil and salt. On Thursday, I ate two bunches made like that by myself. In a single sitting. I just can't feel guilty when eating carrots.

6:24 AM, November 20, 2010  
Anonymous Jessica @ How Sweet said...

My husband would love this dish - holidays or not!

6:49 AM, November 20, 2010  
Anonymous SeattleDee said...

You have captured a lovely food memory to share in this post. The recipe itself seems deceptively simple, just the thing to celebrate the taste of carrots being carrots and not the vehicle for an overbearing sauce.

6:50 AM, November 20, 2010  
Blogger natalie said...

I really like your style of writing on this post! You've enticed me to try cooked carrots, when I really don't like them that much!

7:02 AM, November 20, 2010  
Anonymous Nooks and Cranberries said...

Sounds lovely--a way to take a humble root vegetable like a carrot and dress it up and make it beautiful.

I'm with you on Thanksgiving--while I'm looking forward to celebrating, is it really just days away?

7:48 AM, November 20, 2010  
Anonymous Zoe / pearled earth said...

Beautiful! Both crisper drawers in my fridge are packed with the last garden carrots, which are especially sweet from the cool weather... This recipe will offer a welcome new rendition - thanks!

8:00 AM, November 20, 2010  
Blogger Rosiecat said...

Mmm, Molly, I am all over this dish! I love carrots and onions, especially together. What kind of skillet do you use for this? Do you think cast-iron would work? I've heard that acids will react with the iron, but it's such a small amount of vinegar that maybe it doesn't matter...

8:11 AM, November 20, 2010  
Blogger Bradley Wayne said...

Like this one a lot. I'll be sure to try for Turkey day.

Bradley Wayne
"The Food Samurai"
Join Us: http://bread.ly
"Eating Simplified"

9:46 AM, November 20, 2010  
Anonymous Inge said...

I just ate the leeks vinaigrette again, and they are so good, I'm surely going to try these carrots since they came from the same genius woman.

12:19 PM, November 20, 2010  
Anonymous The Rowdy Chowgirl said...

I'm not sure I've ever even thought about cooking carrots on their own. They are always alongside roasted meat with other root vegetables, or in a soup. Interesting!

12:55 PM, November 20, 2010  
Anonymous Anonymous said...

Wow, Molly!

Long time reader, first post. I had to come up with a potluck dish for a too chi-chi for my eyeglasses gathering next Saturday, and this will be the one I am going to use to show off my shiny new (vintage) Farberware electric skillet.

Thanksgiving is my absolute favorite holiday, even beyond my birthday. It's generally SO Very EASY. All you have to do is go to the market, and maybe to the florist!

When my extended family can gather (not this year, alas,) there are over 50 of us, from Boston to Bellingham, and most stations in between. Since Uncle Sid (name changed) stopped drinking, it's a delight.

Everyone-- remember extra bathroom tissue, and dishwasher powder!

Traveling mercies, and may we all be as grateful as possible.

Lawrence in Ohio

1:05 PM, November 20, 2010  
Blogger Sidney said...

I zeroed right in on the cranberry chutney and just finished a batch: oh my goodness it tastes INCREDIBLE and it's not even cool yet!
Thankyouthankyouthankyou, and my mama wants to thank you too! (with a bow to Delbert McClinton)

1:17 PM, November 20, 2010  
Anonymous Aline said...

I made pretty much the same recipe last year for Thanksgiving (but with shallots instead of onions), also in a skillet. I got the recipe from the Thanksgiving issue of Gourmet magazine. It was wonderful and I will definitely cook it again.

1:20 PM, November 20, 2010  
Anonymous molly said...

You know, my mother in law, who lives with us now (and for the past 18 months) has exactly this same way with vegetables, and I have no idea how she does it. Scorching heat and a baking sheet are so familiar to me, I hardly understand what to do with a skillet and lid. But oh, the results are dreamy. I'm learning. This helps.

A very happy Thanksiving to you, Miss Molly.

1:37 PM, November 20, 2010  
Anonymous Ilke said...

Amazing that the simplest dishes leave the most memorable marks...
Will try this next time when I have a bag of carrots sitting in the fridge because I hate trying to pick little carrot pieces in a green salad. This works perfectly for me!

1:46 PM, November 20, 2010  
Anonymous Anonymous said...

Can't believe I've just learned about Orangette! But, I'll be back to check out your wonderful recipes and delightful prose. I'm going to be visiting my daughter in Seattle in January...I'm looking forward to eating at 'Delancy'! A very Happy Thanksgiving to you as well!

2:09 PM, November 20, 2010  
Blogger jenomnibus said...

I LOVE carrots, and I'm so excited to see a recipe that highlights the yumminess of them without all that added cream or butter. I can't wait to try this - sounds exquisite.

2:15 PM, November 20, 2010  
Anonymous julie said...

god i love the way you talk about food....really, it's amazing. thank you.

3:00 PM, November 20, 2010  
OpenID squirrelbread said...

My fiancée and I made something similar to this about a month ago. It was a revelation in the way we cook carrots. Usually they sit in the crisper drawer to be used in soup or sauce bases, shredded into salads or latkes; not often are they their own entity. I miss carrots and vow to keep up this newfound method of skillet-cooking!



5:21 PM, November 20, 2010  
Blogger Delyth said...

I was very interested in your post, but not because of the idea of stove-top cooking, more so your idea of oven roasting vegetables like broccoli and the fact that this would be your usual way to prepare them. I would be interested to know how you would cook broccoli in this way and also some of the other vegetables you mentioned as I would almost always boil or steam veg like this. I am originally from the UK, so maybe it's a European thing.

5:21 PM, November 20, 2010  
Blogger Delyth said...

I have to comment again so quickly as I have to admit I am somewhat confused. Reading through all the comments, (which admittedly I should have done before commenting the first time), I can see that roasting vegetables like carrots and broccoli seems to be the mainstay of cooking vegetables in the States. Is this correct? This is so alien to me as a normal way to cook veg. (I have tried roasted veg and do so occasionally, but it's not usual). It's the norm to boil everything in the UK or fry or braise in a skillet as your post shows, we even have a running joke that most UK cooks boil everything so much they turn to mush and most people hate veg because of terrible experiences of overcooked cauliflower etc. when children. It's interesting for me to get a real sense of how other cultures treat the things we all use often. (I am British living in Vancouver, BC)

6:21 PM, November 20, 2010  
Blogger Stephanie said...

perfect timing! i just bought a bag of carrots and i was wondering what i should do with them.

have a wonderful thanksgiving!

9:01 PM, November 20, 2010  
Blogger Heather said...

I absolutely love it when your recipes line up with what's most beautiful at the farmer's market this week.

Feel better, and have a wonderful Thanksgiving!

11:42 PM, November 20, 2010  
Blogger Clarice said...

I'm a roaster, too, and I look forward now to trying your recipe. I came home from the farmer's market yesterday with purple, yellow and orange carrots.

By the way, I just made the Oatmeal Sandwich Bread for the third time yesterday. I just love it--thank you!

6:26 AM, November 21, 2010  
Blogger I Am Gluten Free said...

How perfect! Simple to make, check. Sophisticated in flavor, check. Gluten free, check. This will definitely be on my T-giving table! Thanks!

8:01 AM, November 21, 2010  
Blogger Wyllie said...

Don't forget to count the cars on the Turnpike!!

8:30 AM, November 21, 2010  
Anonymous Jen said...

I love carrots, and I've been eating an over easy egg with just about everything lately (breakfast, lunch, and dinner) so I love the idea of the pairing.

9:28 AM, November 21, 2010  
Blogger Patrice said...

So glad that I decided to go off on an internet tangent when I should have been tending to my Thanksgiving list. My vegetarian niece will be thanking you for these skillet (and I'm thinking cast iron) carrots. So while you are in NJ for the holiday, skip on over to Manhattan and check out the new Eataly ... you will be in Italian ingredient heaven ...

11:17 AM, November 21, 2010  
Blogger Ea Ejersbo said...

I make these too, but just as often with garlic rather than onion, and like to add a squeeze of lemon juice at the end. Lovely stuff.

11:24 AM, November 21, 2010  
Blogger Sarah said...

Wow, this sounds good! 2 such simple ingredients I buy nearly everytime I am near a store. I can tell it's a match made in heaven, I am very excited to try this dish.
I must second the first person Lia who commented I look so forward to your posts...


1:13 PM, November 21, 2010  
Blogger Elaine said...

Hi Molly,

Got all of the ingredients for the nut balls at TJ's - now I just need a decent sized Cuisinart! I usually do NOT like cooked carrots at all, but love onions, so am going to try this. Hope you feel better soonest - it seems to be going around in this neck of the woods!

Safe travels and happy Thanksgiving!

1:21 PM, November 21, 2010  
Anonymous LimeCake said...

I make carrots this way, except with a little white wine to add more sweetness, and a light glaze of sorts. It's simplicity alone sounds delicious! Happy Thanksgiving!

3:19 PM, November 21, 2010  
Blogger GirlSavorsLife said...

This sounds delicious! I love carrots and am always looking for fresh ways to prepare these roots. Thanks for sharing and Happy Thanksgiving.

3:27 PM, November 21, 2010  
Blogger Jess said...

Made these tonight to go with some quiche, and they were delicious. Thanks for sharing the recipe!

3:35 PM, November 21, 2010  
Blogger Two by the Sea said...

I am so loving the onions and garlic with carrots. I usually put cut up carrots in saucepan with water to barely cover, a hunk of butter and a Tbsp. of brown sugar. Cook them down until they are glazed and soft. I will be trying yours soon. Happy T-Day

4:38 PM, November 21, 2010  
Blogger WinePourChick said...

As a remorseful vegetable agnostic, this recipe gives me hope!

4:57 PM, November 21, 2010  
Anonymous make my day said...

was looking for an alternative to steaming my carrots, just to mix it and add some different flavours and textures now and then. lovely. cheers kari

5:02 PM, November 21, 2010  
Blogger Kirsten said...

Def want to try this...have a pound of carrots in the fridge begging for some creative cooking!


PS Feel free to check out my blog! Hope to see you around :)

7:10 PM, November 21, 2010  
Blogger Molly said...

Hi, all!

Rosiecat, I use an anodized aluminum (12-inch) skillet, but I do think you could use cast iron. The vinegar comes into play so late in the game, and there's so little of it.

Delyth, it's quite common around here to roast vegetables, yes, especially in the last twenty years or so. A food writer named Barbara Kafka wrote a very popular book on roasting in the mid-90s, and now you read about it everywhere. I only rarely hear of people boiling vegetables now. The only vegetables that I boil are potatoes (although I roast them more often), green beans, snow peas, snap peas - and maybe a few others, though I can't think of them right now. I also braise vegetables, but roasting is my go-to method. If you've never had roasted broccoli, you should try this recipe immediately. And don't forget a squeeze of lemon at the end!

7:23 PM, November 21, 2010  
Anonymous Katryn@rampantcuisine said...

Do you have a recipe posted for your chocolate pecan pie? If not, I hope you post it...I'm sure it's delicious!

6:56 AM, November 22, 2010  
Blogger Sally said...

This sounds delish! Definately going to try

8:16 AM, November 22, 2010  
Anonymous R @ Learning As I Chop said...

I know exactly what you mean about your host mother. It's been 10 years for me as well, and yet I often think about living in Paris and eating endives.

8:28 AM, November 22, 2010  
Blogger Claudia said...

I skillet/steam carrots all the time - but never with onion. It sounds like such a natural. I am having a pleasant "aha" moment. I even have thyme...

9:14 AM, November 22, 2010  
Blogger HadleyEG said...

I actually made this the night you posted it. I was looking for something to do with some carrots and a butternut squash I had, so I mixed them and did this recipe. It was delicious! Thanks for some inspiration on roasting-alternatives!

9:14 AM, November 22, 2010  
Blogger Molly said...

Katryn, the chocolate pecan pie recipe that I'm making is in my book. It's called Hoosier pie.

Happy Thanksgiving!

9:38 AM, November 22, 2010  
Blogger Caroline Shields said...

I'm a cranberry chutney nut too! Plus it's the perfect hostess gift when canned. Can't wait to try the carrots.

11:37 AM, November 22, 2010  
Blogger Ashley Conrad said...

I've been ready your blog for years....your "old favorite" chocolate chips cookies are the only ones I make and your Chana Massala recipe is a favorite of mine as well. I just happen to have a quiche sitting at home for dinner tonight, I think this will goes perfectly with it. Thanks!

12:12 PM, November 22, 2010  
Anonymous thedabble said...

The cooking style in which I most regard is French. What a wonderful carrot recipe but the ease and elegance captures my attention most. Lovely memory and recipe!

1:13 PM, November 22, 2010  
Anonymous Emily said...

I'm so glad you posted this. I'll have to try them. For the longest time I considered myself a cooked-carrot-hater, but I'm discovering more and more yummy ways to prepare them that I love. Looking forward to it! Thanks!

2:35 PM, November 22, 2010  
Anonymous Sam said...

Like some of the other commenters mentioned I, too love stove-top braised veggies. Brussels sprouts, broccoli and cauliflower are all terrific, I think. The carrots seem awesome. I will try them!

3:11 PM, November 22, 2010  
Blogger Krystina said...

I just want to thank you for this recipe. I made a batch with poached eggs atop a buttered English muffin and was absolutely in heaven.

3:36 PM, November 22, 2010  
Blogger Jaimie said...

I have to say that your vegetable recipes are always so inspiring for me. I love veggies, but finding good and simple recipes for them, recipes that don't load them down with salt/butter/sugar/etc and hide their wholesome loveliness, can be a challenge.

4:04 PM, November 22, 2010  
Blogger Valorie said...

I am SO looking forward to trying these carrots, but I'm having a skillet crisis: I threw out my non-stick pans out of health concerns, and am shopping for cast iron to replace them with. This article, "Using a cast iron skillet ain't so hard!" at http://www.richsoil.com/cast-iron.jsp inspired me. Now I just have to find one with a lid...

7:59 PM, November 22, 2010  
Blogger The Whippy Curly Tails said...

funny i'm not in the holiday mood at the moment either. my pup is all about carrots too! he thx you for the post. =^..^=

7:59 PM, November 22, 2010  
OpenID starrybluesky said...

I have to try them this way now ! I use carrots a lot..but never this combination. It sounds like it will become a favourite.

2:34 AM, November 23, 2010  
Anonymous Ilke said...

I made your recipe last night as a trial run for this week. It turned out very good, carrots tasting little sweet and vinegar was unexpected but good!. It is in the menu now for this week :)

4:20 AM, November 23, 2010  
Blogger tweal said...

I have to agree that 'skillet carrots' is a much nicer name. I have begun to cook my veg more simply as of late - more steamed, sauteed, and stir-fried veg instead of veg-heaving main courses. Cooked carrots are one of my favourite veggies, especially with onions, so I will definitely try this version soon. Thanks for sharing :)

5:16 AM, November 23, 2010  
Anonymous Jacqui said...

No one can pursuade me to make a dish, and quickly, quite like you. Lately, the lag time between reading about a recipe and actually cooking it hovers somewhere around the six day mark, but you just upped the ante to a mere four hours. We had these for dinner alongside the rest of our meal which, incidentally, was takeout. Don't tell Corentine.

6:55 AM, November 23, 2010  
OpenID Samantha said...

Thanks Molly, made these last night, with carrots and parsnips (and an onion and a shallot). Fantastic.

Made the ww choco chip cookies too, with white whole wheat flour and chopped 62% Scharffen Berger. Even before we tried them, I decided it was my new favorite choco chip cookie recipe. I have a feeling I might need to make another batch before long.

8:03 AM, November 23, 2010  
Anonymous Anonymous said...

Yum! I made a half batch of these as a side for last night's dinner and was kicking myself for not making the full batch. The vinegar adds the perfect touch.

9:55 AM, November 23, 2010  
Blogger Lauren Henderson said...

These carrots (and onions!) were the perfect vegetable side dish last night and today I had the leftovers for lunch. My co-workers were jealous, because they made the whole staff lounge smell amazing.

3:00 PM, November 23, 2010  
OpenID sohdalex said...

I never considered the fact that vegetables are just thrown into the oven before! Crazy, when their are so many amazing things to be done with them on the stove top. I'll def be trying this ;)

3:48 PM, November 23, 2010  
Blogger Jeff B said...

The minute I saw this I knew I wanted to try it. More a concept than a recipe. It occurred to me that this would be terrific with any hardy vegetable. So I used carrots, but also a lonely bit of cauliflower, and some remaining green beans. And dried thyme instead of fresh (that's what I had). The whole concept is brillian, but I especially loved the splash of vinegar. I tried the dish before and after the splash, and it was a noticeable boost in flavor, and no one would know that I used vinegar.

I REALLY want to try this with beets. Maybe mixed with the carrots. The colors alone....
Improbable Pantry

4:40 PM, November 23, 2010  
Blogger natalie said...

Made these tonight and they were delish! Thanks for making me try cooked carrots.

6:02 PM, November 23, 2010  
Blogger Angela said...

I love your blog & have been following for a few years. Lovely photos and recipes. I wanted to let you know that I gave you a Stylish Blogger Award. Have a great Thanksgiving!

11:42 AM, November 24, 2010  
Blogger Rachael said...

Thank you, thank you for this recipe! I read it Saturday evening, made it that night for supper, and have made it twice more since.

5:10 PM, November 24, 2010  
OpenID vegology said...

I have been reading for awhile but have never commented... I loved your article on lentil soup in this month's bon appetit! On the day that I read your article, I made the lentil soup that very night. Best lentil soup I have ever made (and I am quite the lover of lentils). This does not apply to carrots but I wanted to let you know I found love in a bowl of French lentils, chickpea puree, and madras curry. Thank you!

8:08 PM, November 24, 2010  
Anonymous Anonymous said...

Hi Molly. I made these last night, and COULD NOT BELIEVE they were carrots. Unbelievably delicious. I made them again tonite. Still ridiculously good. I've sent your post to all my friends. Thank you for the best vegetable recipe of all time. Seriously.

8:39 PM, November 24, 2010  
Blogger Del said...

Love the carrots, as I love all you recipes that I have tried. Hope you have a lovely Thanksgiving Day. Del in SCalif.

11:20 PM, November 24, 2010  
Anonymous emily said...

i used to make carrots almost like this, and then toss them with goat cheese and pasta. i haven't thought about that dish in years. but tonight, there are tons of carrots left in my fridge from thanksgiving, so this is getting a go over the weekend. hope you found some thanksgiving mojo in new jersey, molly! or at least some pie.

6:40 PM, November 25, 2010  
Anonymous Marie Toole said...

Dear Molly,
I am a great fan. In your december issue I loved the Lentilist. I would love to share some positively fabulous recipes I have for lentil soup with you. One is Turkish and the other Middle Eastern.
My email address is marietoole@comcast.net
Marie Toole, Delray Beach, FL

8:53 AM, November 26, 2010  
Blogger Richard said...

Wow. Just found you while thinking about what to eat this week via the Times' top 50 food bloggers. Now inspired and off to the shops armed with a great menu for the week. Thank you! I'm just starting out but have added you here: http://boybiskit.wordpress.com/

2:13 PM, November 26, 2010  
Anonymous Ena said...

I'm living in France and last night had a belated Thanksgiving dinner with some American and French friends. In need of more orange vegetables and with no more space left in my puny, overworked oven, I made these carrots with dried thyme (because I didn't have fresh) and lemon (my vinegar selection is a bit limited) and they were still delicious! French and American alike, we gobbled them down like candy. I can't wait to make them with fresh thyme!

2:14 AM, November 27, 2010  
Anonymous Tina said...

Love it! I'll my ask my hubby to do this for me=)

1:31 PM, November 27, 2010  
Blogger Kim Hansen said...

I just made these today for a belated Thanksgiving with friends. I used the big carrots, onions, and garlic from my CSA along with fresh thyme from my garden. This was a most excellent dish. I love the way the onions caramelize everything else.Thank you so much for the recipe and for everything you post. I always enjoy reading you.

9:20 PM, November 27, 2010  
Anonymous Mzungu said...

I like to add a tad of butter and sugar to bring out the sweetness in the carrots.
I find it easier to cook on top rather than in the oven with veggies. More control.

1:49 AM, November 28, 2010  
Anonymous marla@familyfreshcooking.com said...

Love the idea of serving up these carrots with fried eggs. A perfect meal! It was great meeting you back in October at BlogHer Food :)

3:26 PM, November 28, 2010  
Anonymous AmyB said...

Dear Molly

I am a writer living in the UK and have been a long term silent follower of your blog. I would like to congratulate you because I think it's fabulous. You are a true wordsmith and foodsmith, if there is such a thing. If there isn't there should be. Also, these carrots - I have just been to the market and bought a bundle. I am almost desperate to eat them. Thanks again.

2:33 AM, November 29, 2010  
Anonymous Anonymous said...

The carrots were a big hit! I fixed them to go with Thanksgiving leftovers and they were a tasty and colorful touch to the meal. We will definitely be eating them on a regular basis.

8:38 AM, November 29, 2010  
Anonymous Deb-Spokane said...


The Cranberry Chutney sounded so intriguing that I had to make a batch for our Thanksgiving feast. It was so great! Even my nephews who only eat white turkey meat, white rolls, and white potatoes tried it and liked it. I have already made another batch to have in the fridge as a go-to condiment.

4:04 PM, November 29, 2010  
OpenID notthatmartha said...

I have a major crush on those purple carrots. They are almost in season in Austin, when I get worn out of eating them raw, I am going to give your recipe a shot.
Thank you!

11:56 AM, November 30, 2010  
Anonymous Ishita S. said...

Hi Molly,

I've been reading your blog for a while now, but I just wanted to drop a note to say how excited I am to try these. I made your white bean puree the other day (http://abiteoutoflife.wordpress.com/2010/11/21/white-bean-soup/), and while my own cooking deficiencies messed up the recipe slightly, the flavor was pure perfection -- I'm sure these carrots will be too!


12:59 PM, November 30, 2010  
Blogger Liz H. said...

This is exactly how my mother's French intern would cook vegetables (including pre-softened potatoes)!

4:14 PM, November 30, 2010  
Anonymous saltandserenity said...

I just made Mark Bittman's skillet greenbeans tonight. Same process as the carrots, different vegetable. Sauteed a shallot in olive oil, added a bit of thyme and pinch of red pepper flakes, some fresh orange juice and green beans. Put on a lid and let it go for 10-12 minutes. Tender but not mushy. A little bit caramelized and all the flavours melded together! I topped it with some chopped cashews. Yummy.

4:24 PM, November 30, 2010  
Anonymous Heidi - Apples Under My Bed said...

I love the way you described French home cooking. It is so true. I remember staying with French friends. Our evening meals would be something like fresh fish cooked very simply, a green salad with a no-fuss dressing. Maybe some potatoes or beans. Always ending with a yoghurt. Lovely.
These carrots are getting me so excited, I cannot wait to try them! Thank you for sharing.
Heidi xo

6:00 PM, November 30, 2010  
Blogger Kat said...

I had some thyme left over from Thanksgiving, so I made a batch this evening. Perfect. Really. Perfect.

7:18 PM, November 30, 2010  
Blogger The Lukefahrs said...

First of all, please post more! Thank you for this wonderful idea. I love the way the onions carmelize. I added a little apple cider when I covered the dish and it was so good! I didn't know I liked carrots so much.

11:30 AM, December 01, 2010  
Anonymous Anonymous said...

I loved this! Tried it with turnips and carrots for dinner last night and it was a huge hit with my husband.

2:10 PM, December 01, 2010  
Anonymous David K said...

My wife recently brought home your book from the library and we had a marvelous time reading it aloud to each other. I've been looking for a signed copy to buy and can't find one anywhere. Do you know where I could get one, or if I sent you a copy with return shipping you could sign it and send it back... hoping to do this for her as a Christmas present.

David blickdom@yahoo.com

12:36 AM, December 02, 2010  
Blogger Vicki said...

I would love more of these skillet vegetable recipes!

6:53 AM, December 02, 2010  
OpenID cravingworthy.com said...

The photos are gorgeous and the dish sounds lovely, but what I love the most is how you share these food memories with us. Thanks for sharing!


3:18 PM, December 02, 2010  
Blogger Sally said...

I made this last night with baby carrots to go with toad in the hole.... amazing!

1:10 AM, December 03, 2010  
OpenID Eleana said...

I made this last night with steak au poive and it was amazing! I let the carrots cook 20-25 mintues until they were fully tender but not mushy.

1:43 PM, December 03, 2010  
Anonymous Jael said...

Very nice! I usually just go with a straight-up oven roast (olive oil, salt) on multicolored carrots, so this looks like a nice change of pace.

4:26 PM, December 03, 2010  
Anonymous Anonymous said...

Hi Molly!!
Thanks so much for sharing this one..so simple yet absolute perfection! Made it last night alongside prime rib in my Le Creuset and my fussy boyfriend and guests LOVED every bite!



11:48 AM, December 06, 2010  
Anonymous Stephanie said...

molly, i've been meaning to tell you, i made these carrots and your cream braised brussels sprouts for friendsgiving (thanksgiving with my friends) and both were wonderful! rave reviews from my veggie indifferent friends! thanks again!

1:46 PM, December 06, 2010  
Anonymous Laurel said...

Molly, I adored these carrots. I had to try them right away, especially when I read who made them for you. Those leeks vinaigrette were divine. Where did this woman learn these wanton ways with vegetables! She makes the vegetables the heroes, not just the sidekicks.

2:03 PM, December 09, 2010  
Anonymous Erin Rose said...

I am a definite carrot lover, and so I was very eager to try this recipe. It's delicious and very simple - for that, I am thankful. I tossed the carrots in a little quinoa pasta with roasted sweet potatoes and it was divine!

9:33 PM, December 13, 2010  
Anonymous positive affirmation said...

thanks for this especial recipe? merry x-mas..

10:34 PM, December 13, 2010  
Blogger Ana said...

I love your blog and loved the book too! Thanks for writing.

6:22 AM, December 22, 2010  
Anonymous Jane said...

This is where I ALWAYS go so wrong.... garlic burns, pan dries up no matter how much oil I put in. To get that onion to sizzle -oh it does than turns black. The dish sounds wondeful wonder if I will get this.

7:39 PM, December 22, 2010  
Blogger AppleyEverAfter said...

This is amazing writing. I love the tone and its impact on setting the scene. Love it love it love it. Good job, Molly. Your writing is inspiring.

9:49 PM, December 22, 2010  
Blogger Helen said...

I made this last night - was yummy! Used a big bunch of pretty purple, yellow, and orange carrots from the farmers market. I love your blog, Molly! Made the tomatoes filled with rice, too, and they were AWESOME! (deglazed the risotto with wine instead of water - duh! ;-)

11:29 AM, December 23, 2010  
Blogger Anita (Married... with dinner) said...

made these for lunch today -- we didn't have any thyme so I added a bit more garlic and some black pepper. they were pronounced "awesome carrots" by the bald guy. :)

4:08 PM, December 27, 2010  
Anonymous Anonymous said...

i made these, and,wow,these are tender, sweet, flavorful - i personally love carrots, especially roasted, but have never come across a method of doing that as delicious as this one. thank you + a belated merry christmas & a happy new year!

on an unrelated note, have read your book all the way through, made the bourbon & chocolate - pecan pie all the way back at thanksgiving, and it was DELICIOUS. and yes, I can confirm that it is incredible for breakfast the next day.


8:16 PM, January 05, 2011  
Anonymous Hazeleyes said...

Orangette - We MUST have these at least once a week. They are the best ever. It's true that something very wonderful happens under the lid. I've never thought of onions and carrots together, but it is a fabulous combination. Thank you so much for this recipe!

6:14 AM, January 24, 2011  
Anonymous Karen said...

Best carrot recipe ever! One little change -- instead of more oil, added a healthy splash of dry-ish white wine after adding the carrots, just the right amount of moisture to prevent drying out. Never enjoyed carrots this much before - thanks!

5:33 AM, February 15, 2011  
Blogger andreagroves said...

I just made this! I didn't have onions, so I left that out. (neither did I have parsley, so oregano was used instead). And I added peas! Definitely my new favorite way to cook vegetables.

10:42 AM, March 09, 2011  
Anonymous Ken D Berry MD said...

This looks great. And making it in a good old cast-iron skillet will double the amount of healthy iron in your finished dish...

9:11 AM, March 19, 2011  
OpenID Christopher said...

Thanks so much for this beautiful story.

You gave me a good idea for the filling of a meat pie -- with artichokes and this mixture in the filling (as a sort of veggie-demi-glace), and red onions glazed with brown sugar (along with the regular lid-- to add an earthy spiciness to this essence of Corantine's skillet cooking).

This sure was a cool thing to come across, as I was rather trying to do an internet search to see if there were any news items about Kraft Foods using apocarotenol
to colour their legacy-turned-Cheese. Gotta love Google-fu.

6:19 AM, October 06, 2013  
OpenID Christopher said...

agghh not meat pie-- Albondigas
I come from a mixed-heritage family-- lol.

6:37 AM, October 06, 2013  

Post a Comment

<< Home