Vegetables

Salt-Baked Carrots

These salt-baked carrots are a revelation in texture and flavor, utilizing a salt crust to lock in moisture and intensify their natural sugars. Finished with a drizzle of aromatic herb butter, they make for an elegant and effortless side dish that will impress any guest.

Prep

15m

Cook

50m

Serves

Calories

145kcal

Qty	Ingredient
1 lb 454 g	Whole carrots (scrubbed, tops trimmed to 1 inch)
4 cups 1000 g	Kosher salt
2 large 60 g	Egg whites
4 sprigs 2 g	Fresh thyme sprigs
2 tbsp 30 g	Unsalted butter, melted
0.5 tsp 1 g	Freshly ground black pepper

2 Method

Step 1. Preheat your oven to 400°F (200°C). Scrub the carrots clean and pat them completely dry; leaving an inch of the green tops provides a beautiful presentation.

Step 2. In a large mixing bowl, combine the kosher salt and egg whites. Stir until the mixture feels like damp sand and holds its shape when squeezed.

Step 3. Spread about one-third of the salt mixture into a 1/2-inch thick bed on a parchment-lined baking sheet.

Step 4. Lay the carrots and thyme sprigs onto the salt bed, ensuring they are spaced slightly apart and not touching.

Step 5. Pack the remaining salt mixture over the carrots, pressing firmly to seal them completely. The carrot tops can remain exposed.

Step 6. Bake for 45 to 55 minutes, depending on the thickness of the carrots. They are done when a metal skewer slides through the crust and carrot with little resistance.

Step 7. Allow to rest for 5 minutes, then carefully crack the salt crust with a spoon. Remove the carrots, brush off any clinging salt, and serve immediately drizzled with melted butter and cracked pepper.

·
Use carrots of similar diameter to ensure they all reach the desired tenderness at the same time.
·
Do not peel the carrots; the skin acts as a barrier that prevents the flesh from becoming overly salty.
·
For extra flavor, add toasted cumin seeds or star anise to the salt mixture before baking.
·
Crack the salt crust at the dinner table for a dramatic, aromatic presentation.

? FAQ

Will the carrots be too salty?

No, the salt forms a sealed environment that steams the carrots in their own juice. As long as you don't peel them first, they will be perfectly seasoned.

Can I reuse the salt crust?

No, the salt absorbs moisture and egg white proteins during baking, making it unsuitable for reuse.

Can I use table salt instead of kosher salt?

It is not recommended. Table salt is much finer, which makes the crust too dense and results in a significantly saltier finished product.

How do I know when the carrots are done?

Insert a thin skewer or cake tester through the salt crust into the thickest part of a carrot. If it slides in like butter, they are ready.

Statement

Salt-Baked Carrots

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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