Pan-Seared Carrots
Savory and simple but magical! This five ingredient side dish is made by searing carrots in cast iron for lots of flavor.
Servings: 6
Ingredients
- 1 to 1 1/2 pounds carrots about 8 medium to large sized carrots
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Peel and trim your carrots. Cut them into 3- to 4-inch pieces and cut them in half as needed. The goal is to have carrot pieces that are similar in size so that they cook evenly.
- Preheat the oven to 400℉.
- Add the oil to a large cast iron or oven proof skillet over medium high heat. When the oil is shimmering, add the carrots, cut side down.
- Let the carrots sear until charred, about 3 minutes. Remove the pan from the heat and turn the carrots over so that the seared side is up.
- Place the pan in the oven and let the carrots bake until they are tender, about 15 minutes.
- Add salt and pepper to taste and serve hot.
Notes
- Using larger whole carrots saves yourself some time peeling and cutting.
- Be sure to cut the carrots into fairly uniform pieces so they cook evenly.
- This recipe is best served fresh but you can peel and cut up the carrots a day or two before and store them in an airtight container in the fridge.
- A little bit of good quality hard cheese (such as Parmesan) grated right on top just before serving is amazing on these but not necessary (or pictured).
Nutrition
Serving: 1 of 6 servings | Calories: 88kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 175mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg
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