Pan-Seared Carrot Steaks

11 ingredients
3 steps

Ingredients

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 pound extra-large carrots (about 2-3), peeled and sliced in half lengthwise
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1/2 lemon (for serving)
  • 1 tablespoon parsley leaves, coarsely chopped
  • Flaky sea salt (for serving)

Directions

  1. 1
    Preheat oven to 425°F. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
  2. 2
    Heat oil in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5-6 minutes. Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20-25 minutes. Transfer skillet back to stovetop over medium heat. Add butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes.
  3. 3
    Transfer carrots to a serving platter or divide among plates. Drizzle with remaining spiced butter from skillet and squeeze lemon over. Sprinkle with parsley and sea salt.

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