Pan-Roasted Carrots
The secret to a good pan-roasted carrot is heat management. You want the outside to blister and darken without turning the center into mush.
Size matters for even cooking.
Cut your carrots into uniform batons. If they are vastly different thicknesses, the thinner ones will burn before the thick ones soften.
- Large cast-iron or heavy stainless steel skillet
- Chef's knife
- Tongs
What goes in.
- 1 lbfresh carrots, scrubbed and peeled
- 2 tbspneutral oil or clarified butter
- 1/2 tspkosher salt
- 1 tbspunsalted butter
- 1 sprigfresh thyme
Controlled caramelization
By searing the carrots dry first, you lock in the exterior color. The final splash of water creates a rapid steam that finishes the interior perfectly.
The method.
Prep the carrots
Trim the ends and slice into batons about 3 inches long and 1/2 inch thick.
Sear
Heat the oil in your skillet over medium-high heat until it shimmers. Add the carrots in a single layer. Let them sit undisturbed for 4 minutes until they show a deep brown sear.
Toss and finish
Flip the carrots and cook for another 3 minutes. Add the butter and thyme. When the butter foams, add two tablespoons of water and immediately cover the pan.
Steam
Cover for 2 minutes. Remove the lid; if the water hasn't evaporated, keep the heat high until it vanishes and the carrots are glazed in the remaining butter.
Other turns to take.
Spiced
Toss the carrots with a pinch of cumin or coriander seeds at the very end of the cooking process.
Acidic finish
Add a teaspoon of sherry vinegar or lemon juice the moment you remove the pan from the heat.
When it doesn't go to plan.
Use a skillet large enough so the carrots don't crowd; crowding causes them to steam immediately rather than brown.
If using thin heirloom carrots, keep them whole and reduce the steaming time.
The brown bits left in the pan are the best part; ensure you scrape them up into the final butter glaze.
The ones that keep coming up.
Should I boil the carrots first?
No. Boiling extracts flavor and makes the carrots watery. Pan-roasting keeps the flavor concentrated.
Can I use olive oil?
Use a standard olive oil for the initial sear, but avoid extra virgin, as it will reach its smoke point too quickly at medium-high heat.
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