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!
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.
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.
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.
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.
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
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!
the Seasonal Veg Head 
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!!!!!!! 🙂
Yes I do need an “easy one pot healthy side dish to go with dinner”!! These look tasty!! Thanks!
Great photo!
Thank you, I really appreciate that!! 🙂
Whoaaaaaaaaa these look great! I WILL be making carrots this way.
Awesome Kayse, enjoy!! And thanks!