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Pan-Roasted Carrots

Photo: Victor Protasio

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

Nutrition Information

  • calories 139
  • fat 9.2 g
  • satfat 2 g
  • monofat 5.3 g
  • polyfat 0.9 g
  • protein 1 g
  • carbohydrate 14 g
  • fiber 3 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 255 mg
  • calcium 40 mg
  • sugars 8 g
  • Est. Added Sugars 3 g

How to Make It

  1. 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.