Pan-Seared Carrot Steaks

Name: Pan-Seared Carrot Steaks
Yield: Serves 2
Ingredients: 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1 pound extra-large carrots (about 2–3), peeled and sliced in half lengthwise; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1/2 lemon (for serving); 1 tablespoon parsley leaves, coarsely chopped; Flaky sea salt (for serving)

Anna StockwellServes 2Source

carrot main dinner vegetarian gluten free nut free quick easy weeknight meals sear epicurious

Ingredients

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 pound extra-large carrots (about 2–3), peeled and sliced in half lengthwise

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1/2 lemon (for serving)

1 tablespoon parsley leaves, coarsely chopped

Flaky sea salt (for serving)

Method

Preheat oven to 425°F. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.

Heat oil in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5–6 minutes. Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20–25 minutes. Transfer skillet back to stovetop over medium heat. Add butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes.

Transfer carrots to a serving platter or divide among plates. Drizzle with remaining spiced butter from skillet and squeeze lemon over. Sprinkle with parsley and sea salt.