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