Blackened Carrots

Chef Alex Guarnaschelli tops her spicy blackened roasted carrots with a mix of honey and vinegar to balance the heat.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 2

    teaspoons sweet paprika

  • 2

    teaspoons dried oregano

  • 1

    teaspoon cayenne

  • 1

    teaspoon garlic powder

  • 4

    tablespoons unsalted butter, melted

  • 1 1/4

    pounds medium carrots, halved lengthwise

  • 2

    tablespoons canola oil

  • Kosher salt

  • Pepper

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon honey

  • 1/4

    cup extra-virgin olive oil

Directions

Preheat the oven to 375°. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant. Put the butter in a shallow bowl. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate. In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender. Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Transfer the carrots to a platter and drizzle with the vinaigrette.

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