Seared Carrots: Quick, Easy, Delicious

Pan-searing sliced carrots is a quick and easy way to cook this versatile vegetable. The natural sweetness of carrots means they are especially pleasing to picky eaters, and their colour makes them a beautiful on-plate addition to any meal.

To pan-sear sliced carrots, first peel and slice your carrots diagonally into rounds. Heat olive oil, butter, or coconut oil in a large skillet over medium-high heat. Add the carrots and cover. Cook for 4-5 minutes without stirring. Remove the lid, stir, and add salt and pepper to taste. Continue to sauté uncovered for 3-5 minutes until browned, stirring occasionally.

For extra flavour, you can add herbs such as thyme, chives, basil, oregano, or dill. A drizzle of honey or maple syrup will also enhance the natural sweetness of the carrots.

Choosing the right carrots

When it comes to choosing the right carrots for pan-searing, there are a few things to consider. Firstly, the type of carrot you use is important. While regular orange carrots are the most commonly used variety, feel free to experiment with different colours such as purple, red, yellow, or white carrots, each of which has its own unique flavour and nutritional profile. For instance, purple carrots have a sweeter, earthier taste than orange or red carrots and are packed with powerful antioxidants, while yellow carrots are the sweetest variety and have a mild flavour.

If you're looking for a visually appealing dish, rainbow carrots are a great option as they add a burst of colour to your plate. For pan-searing, it is recommended to use medium to large carrots as they provide a good balance between sweetness and texture. However, you can also use baby carrots or cut larger carrots into smaller pieces to speed up the cooking process.

When selecting carrots, look for ones that are firm, bright in colour, and have smooth, undamaged skin. Avoid carrots that are wilted, have soft spots, or show signs of sprouting, as these may affect the taste and texture of your dish.

Additionally, consider the cooking method you will be using. For pan-searing, it is essential to choose carrots that are relatively dry. Moisture on the surface of the carrots can cause them to steam instead of sear, preventing the desired browning and caramelization. Therefore, if your carrots are moist, be sure to pat them dry with a paper towel before adding them to the hot pan.

Lastly, while carrots can be peeled before cooking, it is not always necessary. Peeled carrots will result in a more uniform appearance, but unpeeled carrots retain more nutrients and can add a rustic charm to your dish.

In summary, when choosing the right carrots for pan-searing, consider the variety, size, freshness, moisture content, and whether to peel them or not. By selecting the appropriate carrots, you can enhance the flavour, texture, and visual appeal of your dish.

Preparing the carrots

Firstly, select the right type of carrots. Medium-sized or large carrots are ideal, and you can use regular orange carrots or go for colourful rainbow carrots, which add a beautiful touch to your dish. You will need about 1-2 pounds of carrots, depending on the serving size.

Next, peel the carrots and trim the ends. This step is optional, but peeling will give your dish a more refined look and texture.

Now, it's time to cut the carrots. You can cut them into diagonal slices or bias-cut them at a 45-degree angle to create an even surface for cooking. If you are making carrot steaks, slice the carrots in half lengthwise to create large, flat pieces.

At this point, you can choose to boil the carrots for a few minutes to soften them slightly. This step is not necessary but can help speed up the cooking process and ensure even cooking.

Once your carrots are prepared, it's time to season them. You can use a variety of seasonings, such as salt, pepper, cumin, coriander, paprika, or rosemary. Simply sprinkle the seasonings over the carrots and give them a good mix to ensure they are evenly coated.

If you want to get creative, you can also add a drizzle of honey or maple syrup to enhance the natural sweetness of the carrots. A splash of apple cider vinegar will also add a tangy twist to your dish.

Finally, if you want to add some fresh herbs, chop up some thyme, parsley, dill, or basil and sprinkle them over the carrots.

Now your carrots are ready for the pan-searing process! Remember to heat your skillet to a medium-high temperature and add a tablespoon of olive oil or another cooking oil of your choice before adding the carrots.

Follow these steps, and you'll be well on your way to creating a delicious and healthy side dish that your family and friends will love!

Choosing the right oil

Olive Oil

Olive oil is a great choice for pan-searing carrots as it has a high smoke point, meaning it can withstand high temperatures without smoking or burning. It also imparts a subtle fruity flavour to the carrots, enhancing their natural sweetness. Its monounsaturated fats and polyphenols content also make it a healthier option.

Peanut Oil

Peanut oil is another option for pan-searing carrots. It has a high smoke point, making it suitable for high-heat cooking. Peanut oil has a neutral flavour and will not overpower the taste of the carrots. It is also a good source of antioxidants and vitamin E.

Avocado Oil

Avocado oil is a healthy option with a high smoke point, making it suitable for pan-searing. It is rich in monounsaturated fats and has a subtle flavour that will not overpower the taste of the carrots. Avocado oil also has a long shelf life and is high in antioxidants.

Canola Oil

Canola oil is a good choice for pan-searing due to its neutral flavour and high smoke point. It will not overpower the taste of the carrots and is a good source of monounsaturated fats and omega-3 fatty acids. Canola oil also has a long shelf life and is affordable.

Sunflower Oil

Sunflower oil is a healthy option with a high smoke point. It is rich in vitamin E and has a neutral flavour, making it suitable for pan-searing without altering the taste of the carrots. Sunflower oil is also affordable and easily available.

Cooking the carrots

The key to pan-searing sliced carrots is to keep them still while cooking. First, heat a large cast-iron skillet on medium-high heat. While the skillet is heating up, prepare your carrots by peeling and slicing them diagonally into rounds. You can use baby carrots or large carrots cut to size.

Once the skillet is hot, add olive oil or peanut oil and swirl to coat the pan. Place the carrots in a single layer in the skillet, making sure not to crowd the pan. Let the carrots cook without stirring for about 4 to 5 minutes.

After the first side is browned, stir the carrots and cook for another 3 to 5 minutes, uncovered, until they are tender and browned on the outside. You can add some butter, rosemary, or thyme during the last few minutes of cooking for extra flavour.

Finally, remove the carrots from the heat and drain them on paper towels before serving. Enjoy your perfectly pan-seared carrots!

Adding flavour

The natural sweetness of carrots means they are a versatile ingredient that can be paired with a variety of other flavours.

Herbs

Fresh herbs are a great way to add flavour to your carrots. Thyme is a well-established pairing with carrots, but you can also experiment with rosemary, dill, basil, oregano, chives, or sage. Fresh herbs are preferable to dried herbs as they have a more vibrant flavour and add a pop of colour to your dish.

Spices

Spices such as coriander, cumin, and smoked paprika can be combined with salt and pepper to create a spice rub for your carrots. This spice rub can then be mixed with melted butter to baste your carrots for a few minutes before serving.

Sweetness

Honey and maple syrup can be used to enhance the natural sweetness of the carrots. Alternatively, you can use brown sugar and a pinch of cinnamon.

Vinegar

Apple cider vinegar adds a zingy acidity that contrasts with the sweetness of the carrots.

Oils

Olive oil is a good option for cooking your carrots as it has a lower smoke point than other oils and a slightly vegetal flavour. Coconut oil is another option that is suitable for vegans and has a rich and satisfying taste.

Frequently asked questions