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Blackened Carrots Recipe

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This recipe for Blackened Carrots is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp sweet or smoked paprika
2 tsp dried oregano
1 tsp cayenne
1 tsp garlic powder

4 tbsp butter, melted
1- 1 1/2 lbs. medium carrots, cut in half lengthwise
2 tbsp canola oil

Kosher salt and pepper, to taste
2 tbsp red wine vinegar
1 tbsp honey
2 tbsp olive oil
Directions:
Directions:
Preheat oven to 375º. In a small bowl, whisk together the paprika oregano, cayenne, and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until fragrant.
Place the carrots in a large bowl and pour the melted butter over. Mix until coated. Sprinkle the spices over and mix gently to coat all surfaces.
Heat a large oven proof skillet, add canola oil. Working in batches, cook carrots, cut side down, over high heat, until blackened. Sprinkle with salt and pepper.
Add all carrots to skillet and transfer to the oven for 12- 15 minutes, until carrots are tender.
In a small bowl, whisk the honey, vinegar, and olive oil together. Add salt and pepper to taste.
Transfer carrots to a serving platter and drizzle with the vinaigrette.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
if available, use the multicolored carrots.

 

 

 

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