Pan Roasted Carrots
Spiced pan roasted carrots in a melted homemade lemon and cilantro butter. This is such a great side dish for juicy pork chops or fatty steaks.
Ingredients
- 1 ½ lb fresh carrots (675 g)
- 1 tbsp lemon zest
- 3 tbsp fresh cilantro chopped
- 2 tbsp olive oil
- 3 tbsp unsalted butter soft
- 1 small garlic clove mashed
- ⅓ tsp cumin seeds
- 3 cardamom pods
- ⅓ tsp coriander seeds
- ⅓ tsp sesame seeds or nigella seeds
- pepper
- salt
Instructions
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Peel, clean and trim the carrots. Then cut them up into bite-size pieces.
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In a large and dry skillet, add the seeds and the cardamom. Don’t add any oil or butter yet. Dry roast them first for extra flavor. Place the skillet over high heat. Once the seeds start to pop, shake the skillet every 10 seconds for 2 minutes. Then turn the heat to medium and pour in the olive oil.
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Bake the seeds for a minute. Then add the sliced carrots and the garlic. Season with pepper and salt.
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Let the carrots bake and cook for 30 minutes until tender and a little brown. Stir them regularly. Don’t put a lid on the pan. Add extra olive oil if necessary. In the meantime combine the soft unsalted butter, the lemon zest and the freshly chopped cilantro. Season with a pinch of pepper and salt. Then stir the butter well.
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Chill the butter in the fridge for now until needed later on. Once the carrots are baked, take the skillet off the heat and add the cilantro butter.
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Stir well until the butter is completely melted and the carrots are nicely coated. Check the seasoning. Add extra pepper or salt to taste. Transfer the carrots to a serving bowl. Drizzle with the remaining melted cilantro butter. Serve immediately.
