Written by Courtney Ayers at the cornycorner.com
Photo by Courtney Ayers at the cornycorner.com
Needing a super simple yet delicious and luxurious side dish? This is it. Pan roasted carrots. Takes such minimal effort but always comes out flawlessly. Not to mention, I think carrots are under appreciated but can be pretty elegant if paired well.
I don’t want to do a lot of dishes so I boil my carrots in the same pan I’m going to be searing them off in. They just need shallow water to boil in and when they are just fork tender (not to soft), I drain them off and put them right back in the same skillet I just boiled them in. I let the excess water cook off for about 10 seconds then add in a nice pad of butter, sprinkle of salt and just toss them around every few minutes. You want to let them cook and get a nice sear but you don’t want them to burn! The searing part takes about 7-10 minutes. Depending on how hot your fire is. I like a nice medium low heat on my pan for this part. If you’re looking for a little extra pizazz, you can sprinkle a little black pepper to top it all off when they’re done.
Pan Roasted Carrots:
Ingredients:
1 lb. Carrots
1.5 tsp. Kosher Salt
1 Tbsp. Butter
Directions:
Peel and slice carrots on a diagonal (about 1/2″ thick). Place carrots in the pan and add just enough water to coat the carrots. Boil the carrots for about 8 min or until fork tender. You do not want them too soft or they will become mush. Drain carrots and place back in your hot pan. Turn heat to medium low and once the remaining water has evaporated, add in butter and salt. Gently stir to coat and stir every few minutes. Allow them to create a little crust but not to burn. Once lightly browned, they are ready to be served!
I hope you enjoy this recipe! This is certainly one of my go to’s for an elevated but simple side dish!
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