Unusual recipes

Pan-Roasted Carrots

Pan-Roasted Carrots


Serves 4 (serving size: about 2/3 cup)

This recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhance the sweetness of the carrots without rendering them cloying.


  • 1 pound medium carrots
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons unsalted butter
  • 2 tablespoons water
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoons maple syrup
  • 1/4 teaspoon kosher salt

Nutritional Information

  • Calories 139
  • Fat 9.2g
  • Satfat 2g
  • Monofat 5.3g
  • Polyfat 0.9g
  • Protein 1g
  • Carbohydrate 14g
  • Fiber 3g
  • Cholesterol 4mg
  • Iron 0.0mg
  • Sodium 255mg
  • Calcium 40mg
  • Sugars 8g
  • Est. added sugars 3g

How to Make It

Cut carrots in half lengthwise. Heat a large cast-iron skillet over medium-high. Add olive oil and butter to pan; swirl to coat. Add carrots in a single layer; cook without stirring for 5 minutes. Stir, and arrange in a single layer; cook without stirring for 5 more minutes. Combine water, hoisin sauce, maple syrup, and salt; add to pan, and cook 1 minute or until carrots are glazed.

Watch the video: how to make CARAMELIZED OVEN ROASTED CARROTS (December 2021).