Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

354729

Course Main Dishes

Ingredients in this Recipe

1 small bunch flat leaf parsley, leaves only
1 tablespoon chopped fresh thyme
1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
2 bunches arugula, trimmed, washed, and dried
2 tablespoons red wine vinegar
6 ounces BÃ»cheron or similar goat cheese, sliced 1/2 inch thick
8 medium carrots (about 1 1/4 pounds), peeled
Coarse salt and freshly ground black pepper
Crispy Garlic Chips

Recipe Preparation

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