KEMP’S CINDERELLA CARROTS

By polloazul

Ingredients

• 2 lb carrots (aim for uniform size), peeled if desired
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 3/4 cup water
• 1/2 lemon
• 2 to 3 teaspoons finely chopped thyme, chives, marjoram, or parsley
• GARNISH: flaky sea salt such as Maldon

Details

Adapted from gourmet.com

Preparation

Step 1

Tightly pack carrots in a 10-inch cast-iron skillet or a 12-inch heavy skillet (it’s fine if some carrots rest on top of others) and add oil, water, and 1/2 teaspoon salt (water will not cover carrots).
Bring to a boil, covered, then reduce heat and briskly simmer, covered, until just tender, 12 to 15 minutes (check periodically to make sure all of water hasn’t evaporated and add more if needed). Remove lid, then boil over medium-high heat until remaining water has evaporated (keep carrots in skillet). Continue to cook carrots, turning once, until lightly browned, 2 to 3 minutes.
Transfer carrots to a platter and squeeze lemon half over them, then sprinkle with herbs and sea salt and drizzle with additional oil.