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Lilly’s Table

 
 
Beet Crisps
Sweet Potato Fries
© Lillys-Table.com Photo of Pan Roasted Carrots
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Pan Roasted Carrots

from Roasted Veggies & Dip, the Week of December 6, 2015.
View the previous or next recipe for this meal.

The high heat of the pan roasts carrots until they darken and caramelize. The best way to attain this is to not crowd the pan. They can be snug and cozy, but not overlapping. Each side of the carrot needs direct heat. Either work in batches or pull out a second pan to make this dish come together faster.

Ingredients

  • 1 lb carrot
  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted, or more olive oil
  • 1 pinch salt, coarse
  • ½ cup white wine

Serving Size: 2 People

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Preparation Instructions

Wash and scrub the carrots well. Peel if desired.
Cut lengthwise into long strips.

Add the olive oil and butter to a skillet over medium heat. Once it is shimmering, add the carrot sticks. Flip around and coat thoroughly with the oil. Increase the heat to medium-high.

Sear the carrots on one side until the skin blisters and is lightly golden. Flip over and continue to rotate until each side is colorfully darkened.

Add the white wine and cover with a lid. Steam lightly until the carrots are just tender. Sprinkle with a coarse salt and serve immediately, while still hot.