Hasselback Carrots
A sophisticated twist on roasted carrots where tender steamed carrots are charred, thinly sliced accordion-style, and finished with bright lemon and fresh herbs. This elegant side dish combines the sweetness of carrots with a delightful crispy exterior.
Ingredients
- •4 whole scrubbed large carrots, cut into 3" lengths
- •2 tablespoons Olive oil
- •1 tablespoons Fresh lemon juice
- •1 pinch Flaky sea salt and sliced chives
Cooking Instructions
- 1.
Cut 4 scrubbed large carrots into 3" lengths; place in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10-15 minutes; let cool.
15 min
- 2.
Cut 4 flat surfaces at 90°F angles lengthwise around each carrot. Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning, until blackened, 10-12 minutes. Let cool. Cut carrots crosswise into thin slices without cutting all the way through and fan out. Drizzle with olive oil and fresh lemon juice, and sprinkle with flaky sea salt and sliced chives.
12 min
