Pan-Seared Carrot Steaks

Ingredients for Pan-Seared Carrot Steaks

• 1/2 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1/4 teaspoons ground coriander

• 1/4 teaspoons ground cumin

• 1/4 teaspoons smoked paprika

• 450g 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)

Preheat oven to 218°C. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 teaspoons in bowl.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.