VEGGIES

Blackened Carrots

https://www.foodandwine.com/recipes/blackened-carrots?sa=X

Tags
  • food and wine
  • food
  • wine
Notes

Ingredients

  • 2 teaspoons sweet paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 4 tablespoons unsalted butter, melted
  • 1 1/4 pounds medium carrots, halved lengthwise
  • 2 tablespoons canola oil
  • Kosher salt
  • Pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil

Directions

  • 1.

    Preheat the oven to 375 degree . In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.

  • 2.

    Put the butter in a shallow bowl. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.

  • 3.

    In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.

  • 4.

    Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Transfer the carrots to a platter and drizzle with the vinaigrette.