Best Pan Seared Carrot Steaks Recipes

Skillet Roasted Carrots! image

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

Steps:

Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
Drain the carrots on paper towels befoe serving. Enjoy!

Pan-Seared Carrot Steaks image

Provided by Anna Stockwell

Yield Serves 2

Number Of Ingredients 11

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 pound extra-large carrots (about 2-3), peeled and sliced in half lengthwise
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 lemon (for serving)
1 tablespoon parsley leaves, coarsely chopped
Flaky sea salt (for serving)

Steps:

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.
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.
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.