Pan-searing is one of the easiest (and most delicious) ways to bring out the natural sugar in carrots. In just 10 minutes you can have a side of perfectly blistered, super sweet cooked carrots without ever turning on your oven. We love pan-seared veggies around here and using this quick-cooking method helps us get our fill of them any time of year. Did you know that cooked carrots actually provide more nutrients than raw carrots? Plus, pan-searing produces a ton of extra flavor. Healthy, delicious, naturally sweet carrots are a perfect side for everyday meals and even the Holidays.
Any Which Way You Slice It — Pan-Seared Carrots are Easy to Make at Home
There are so many ways to cook sweet carrots and as you can see from the photos above, we eat a lot of them. This carrot recipe can be made using long slices, thick rounds, or even a small dice. It’s up to you and what you’ll be serving them with (or in). I like to add the diced golden sweet carrots to veggie couscous or other grain salads. And I prefer to use carrot rounds and longer sliced halves as hearty and nutritious sides to accompany salmon, chicken, beef, or even hummus. It’s amazing how sweet carrots become when they’re properly cooked.
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What’s the Difference Between Purple Carrots, Red Carrots, Yellow Carrots, White Carrots, and Orange Carrots?
All varieties of carrots (like red, purple, orange, and yellow varieties) are full of healthy vitamins and nutrients. They’re also high in fiber and rich in potassium, vitamin C, and vitamin K. One medium carrot (around 60g) is only 25 calories! However, each different color contains its own specific levels of phytonutrients (antioxidants). There are subtle differences in flavor but mostly only detectable when eaten raw. So, if you’re heading out to pick up some carrots at the farmer’s market or grocery store, here are a few things to keep in mind.
- Purple Carrots are packed with powerful anthocyanins (up to 28 more times than orange carrots) which are antioxidants important effects on your health. Eating purple carrots may reduce inflammation and some risk to certain cancers. Plus, it may even help prevent heart disease.
- taste profile: sweeter than orange and red carrots with an earthy flavor
- Orange Carrots have the highest levels of beta-carotene and Vitamin A which are important for healthy vision.
- taste profile: earthy and sweet
- Red Carrots contain lycopene like tomatoes (which make them red) and are linked to a lower risk of certain cancers.
- taste profile: taste is very similar to orange carrots, earthy and sweet
- Yellow Carrots contain high amounts of lutein which is linked to cancer prevention and may help prevent age-related eye diseases like macular degeneration and cataracts.
- taste profile: surprisingly sweet (sweetest of all carrot varieties) and mild without as much earthy flavor as orange and red carrots
- White Carrots have less beta carotene and very little if any, anthocyanins, but they still have lots of fiber and are very nutritious. White carrots shouldn’t be confused with parsnips.
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- taste profile: earthy flavor like the other varieties, but I found them to be less sweet than the other varieties.
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How to Get Oven-Roasted Flavor by Perfectly Pan-Searing Carrots
Use these steps to make pan-seared carrots taste even better than oven-roasted carrots (and way better than the steamed carrots found in the vegetable medley at your favorite restaurant).
- Get the skillet hot. Make sure the skillet is nice and hot but not smoking before you add the oil and then the veggies to it.
- Dry vegetables. No wet veggies here. It’s best to have veggies that are fairly dry so that when they hit the hot oil, they will start to brown and not sweat. If the cut vegetables are really moist or have excess water on them pat them dry with a paper towel before adding to the hot pan with oil so they sear instead of steam.
- Have patience. Once you place the veggies into the skillet, do not move them around. Let them have constant contact with the hot pan and the oil so that the browning and caramelization can take place. If you move them around or flip them over too much (or too soon), you’ll miss out on all that good extra flavor. Patience is key. Peek at the underside of the veggies every once in a while with a pair of tongs. This is how to know when it’s a good time to flip them over.
- Use a well-seasoned cast-iron skillet or a stainless steel heavy-bottomed skillet. It helps to use a heavy-bottomed pan with good even heat distribution (cast-iron or carbon steel, 7-ply stainless steel like All-Clad, or even heavy-duty aluminum with multiple layers). Using a good skillet will ensure even browning.
- Use vegetables with a medium to high natural sugar content. Because sugar caramelizes, if the vegetables you’re searing have a little more natural sugar, you’re all but guaranteed a nice color and flavor. Purple carrots, red bell peppers, onions, shallots, etc. yield a naturally sweeter and sometimes darker colored sear. But you can sear any veggies, even cauliflower or corn cut from the cobb and even delicious zucchini.
Perfect Pan-Seared Sweet Carrots Ingredients
You really just need carrots, olive oil, and a bit of salt to make great pan-seared carrots, but adding aromatics like fresh rosemary or even garlic to the pan while they’re cooking can take them to another level. This is up to you and what you have in your pantry.
- 4 medium carrots washed and sliced in half lengthwise
- olive oil
- fresh rosemary (optional but recommended)
- salt and freshly cracked black pepper to taste
How to Make Perfect Pan-Seared Sweet Carrots in Just 10 Minutes
- Slice the carrots. Wash and slice the carrots lengthwise in half.
- Cook the carrots. Heat a cast-iron skillet or another heavy-bottomed skillet to high heat and add a drizzle of olive oil to lightly coat the bottom of the pan. When the skillet is very hot, but not smoking, add the carrot halves flat side down in a single layer being sure not to overlap the slices. Drizzle the tops with a little more olive oil, add a sprig of rosemary, and season with a little salt and pepper. Do not move the halves once they hit the skillet until they have turned golden brown on the bottoms (after approximately 5 minutes of cooking).
- Flip the carrots and finish them. Flip the carrots over, season with a little more salt and black pepper, reduce the heat to medium-high, and continue cooking for about 5 more minutes, or until they turn golden brown with slightly crispy edges. Check the underside of the carrots periodically lifting one end slightly with a pair of tongs to check for color. When they’re ready, the slices should be tender but still have a slight firmness to them and be easily edible with a knife and fork. Remove them to a platter and serve immediately, or at room temperature and Enjoy!
What Texture Should Pan-Seared Carrots Be?
The carrots should be tender with a little “bite” to them and have a beautiful golden blister from the pan-sear. Above all, they should be easy to cut using a knife and fork (or just a fork). For softer carrots, cover them with a lid after they’ve cooked the full 10 minutes and have been seared on both sides. Reduce the heat to low and cook for 5 additional minutes. We prefer carrots to have a little “bite” to them, but make them how you and your family will enjoy them best.
What Should I Eat with Sweet Pan-Seared Carrots?
Now that you’ve decided to make sweet blistered carrots, you’ll need some other tasty things to eat with them. Here are a few of our favorites to get you thinking of your own food pairing ideas.
- basil-parm panko-crusted chicken breasts
- homemade black-eyed pea hummus
- pan-seared turkey breast cutlets with sage
- pancetta scrambled eggs
- farro and veggie salad
- pan-seared flank steak or ribeye
Let’s get started!
Print
Perfect Pan-Seared Carrots
- Total Time: 15 minutes
- Yield: 2 to 3 servings depending on the hunger level 1x
- Diet: Vegan
Description
Pan-searing is one of the easiest (and most delicious) ways to bring out the natural sugar in carrots. In just 10 minutes you can have a side of perfectly blistered, super sweet cooked carrots without ever turning on your oven. We love pan-seared veggies around here and using this quick-cooking method helps us get our fill of them any time of year. Did you know that cooked carrots actually provide more nutrients than raw carrots? Plus, pan-searing produces a ton of extra flavor. Healthy, delicious, naturally sweet carrots are a perfect side for everyday meals and even the Holidays.
Ingredients
- 4 medium carrots washed and sliced in half lengthwise
- olive oil
- fresh rosemary(optional but recommended)
- salt and freshly cracked black pepper to taste
Instructions
- Slice the carrots. Wash and slice the carrots lengthwise in half.
- Cook the carrots. Heat a cast-iron skillet or another heavy-bottomed skillet to high heat and add a drizzle of olive oil to lightly coat the bottom of the pan. When the skillet is very hot, but not smoking, add the carrot halves flat side down in a single layer being sure not to overlap the slices. Drizzle the tops with a little more olive oil, add a sprig of rosemary, and season with a little salt and pepper. Do not move the halves once they hit the skillet until they have turned golden brown on the bottoms (after approximately 5 minutes of cooking).
- Flip the carrots and finish them. Flip the carrots over, season with a little more salt and black pepper, reduce the heat to medium-high, and continue cooking for about 5 more minutes, or until they turn golden brown with slightly crispy edges. Check the underside of the carrots periodically lifting one end slightly with a pair of tongs to check for color. When they’re ready, the slices should be tender but still have a slight firmness to them and be easily edible with a knife and fork. Remove them to a platter and serve immediately, or at room temperature and Enjoy!
Notes
- If you want even softer carrots cook as indicated above, and after they’ve been seared on both sides (for approximately 5 minutes on each side) place a lid on top of the skillet to steam them a bit.
- If you want to add a little spice, go for it! These carrots taste great with a little added smoked paprika and/or a little cayenne pepper for a kick.
- I don’t measure the olive oil for this recipe instead I drizzle lightly and add more if the pan or the carrots start looking dry. You shouldn’t need more than 2 tsp to 1 tablespoon of olive oil.
- Adjust the heat as needed to avoid burning the carrots on the bottoms before they have a chance to become golden brown and tender. Every range is different and some people have electric, induction, or gas so adjust accordingly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 2 carrots
