Spicy Pan-Roasted Carrots

Spicy Pan-Roasted Carrots

Need an easy, one-pot, healthy side dish to go with dinner?  Try this!  These sweet and spicy carrots are so simple to make and have just a few ingredients!  We’re going for easy clean-up with maximum flavor!

The carrots are first steamed until tender and then roasted in the same pan on the stove top.   Steaming, or par-cooking, the carrots helps the browning process.  Browning the carrots caramelizes their sugars and brings out their natural sweetness.  Here we go!

Spicy Pan-Roasted Carrots

Peeled carrots are cut in half lengthwise and steamed until just cooked through, about 5 – 10 minutes.  I use a cast iron pan filled with 1/4-inch of water, with the lid on, to steam the carrots.

Spicy Pan-Roasted Carrots

Remove the carrots to a plate and drain/wipe out the pan.  Return the pan to the stove over medium heat and add a tablespoon of extra virgin olive oil.  Drizzle the carrots with a bit of olive oil and sprinkle them with chipotle powder, smoked paprika and course salt.  Use your hands to gently toss and coat the carrots.

Spicy Pan-Roasted Carrots

Place the carrots cut-side up in the pan and cook for 5 – 7 minutes, until browned.  Flip them over and cook on the other side for a few more minutes.

Spicy Pan-Roasted Carrots

The sugars caramelize and the spices get lightly charred – flavor galore!  The carrots have a soft and buttery texture; they’re not mushy, no way.

Spicy Pan-Roasted Carrots

Add some chopped cilantro and dig in!  Or maybe put them into a veggie wrap?  Maybe serve them over brown rice with tofu?  Maybe you just eat them out of the pan, one by one by one.

Spicy Pan-Roasted Carrots

Spicy Pan-Roasted Carrots

  • Servings: 3 - 4
  • Time: 30 minutes
  • Difficulty: easy
  • Print
6 medium carrots, peeled and cut in half lengthwise
1 1/2 – 2 Tablespoons extra virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon salt
2 Tablespoons chopped cilantro

Fill a medium-sized pan or skillet with 1/4 inch of water and bring to a simmer/low boil.  Place carrots cut-side down in pan in a single layer, put a lid on and steam until just cooked through, about 5 – 10 minutes.

Using tongs, remove the carrots to a plate.  Pour the water out of the pan and wipe clean.  Return the pan to the stove over medium heat and add 1/2 to 1 tablespoon of the olive oil.  Meanwhile, drizzle the carrots with the remaining tablespoon of olive oil and sprinkle with the smoked paprika, chipotle powder and salt; use your hands to gently toss and coat the carrots in the oil and spices.

Place the carrots cut-side up in the pan (using tongs) and cook until browned, about 5 – 7 minutes.  Flip over and cook another 3 – 5 minutes, until browned on the other side.  Garnish with chopped cilantro.  Enjoy! 

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8 thoughts on “Spicy Pan-Roasted Carrots

  1. I love it— you know as I am waiting on lunch to cook in the oven—I have carrots & parsnips together in the oven cooking really close to your own recipe!!!!! I also have baked potatoes & baked onions cooking— love your recipes!!!!!!!

    • That’s so nice, thank you thank you!! That all sounds so good, can I come over? 😉

      • YOU ARE WELCOME—— JUST REMEMBER I LIVE IN A MCS SAFE HOME—AS I SUFFER FROM MULTI CHEMICAL SENSITIVITIES –SO– NO PERFUME– NO TOXIC CHEMICALS OF ANY KIND—- WE ALLOW NO ONE—– IN OUR HOME WHO USES ANY FORM OF TOXIC CHEMICALS– FROM SCENTS– TO FABRIC SOFTENERS SHEETS– SCENTED SHAMPOO– ETC- ETC -ETC– IN ORDER FOR ME TO LIVE!!!!! BUT GET RID OF ALL TOXIC SCENTS & TOXIC CHEMICALS & YOU ARE WELCOME!!!!!!! 🙂

  2. Yes I do need an “easy one pot healthy side dish to go with dinner”!! These look tasty!! Thanks!

  3. Whoaaaaaaaaa these look great! I WILL be making carrots this way.

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