Pan-Seared Carrot Steaks
A vegetarian main dish featuring large carrots transformed into tender, flavorful "steaks" with aromatic spices, seared until caramelized and finished with herb butter. These impressive carrot steaks are seasoned with warm spices like cumin and coriander, then pan-seared and roasted until perfectly tender.
Ingredients
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •¼ teaspoon ground coriander
- •¼ teaspoon ground cumin
- •¼ teaspoon smoked paprika
- •1 pound extra-large carrots
- •2 tablespoons vegetable oil
- •2 tablespoons unsalted butter
- •½ whole lemon
- •1 tablespoon parsley leaves
- •1 pinch flaky sea salt
Cooking Instructions
- 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.
5 min
- 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.
35 min
- 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.
5 min
