Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.
Recipe information
Total Time
40 minutes
Yield
Serves 2
Ingredients
1
1
1
1
1
1
2
2
1
1
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.