Blackened Carrots

Directions

1. 1
   Preheat the oven to 375.
2. 2
   In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder.
3. 3
   Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.
4. 4
   Put the butter in a shallow bowl.
5. 5
   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.
6. 6
   In a large cast-iron skillet, heat the canola oil until shimmering.
7. 7
   Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper.
8. 8
   Cook over high heat until blackened on the bottom, about 2 minutes.
9. 9
   Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.
10. 10
    Meanwhile, in a small bowl, whisk the vinegar and honey.
11. 11
    Whisk in the olive oil, then season with salt and pepper.
12. 12
    Transfer the carrots to a platter and drizzle with the vinaigrette.