Charred Carrots With Apple Brown-Butter Vinaigrette

Name: Charred Carrots With Apple Brown-Butter Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 teaspoon salt, divided; 1/2 teaspoon ground coriander; 1/2 teaspoon ground fennel; 1 pound medium carrots, washed and scrubbed; 3 tablespoons butter; 2 tablespoons pine nuts; 2 scallion bottoms, white part only, sliced into 1/8-inch-thick rounds; 2 sprigs thyme, picked; 1/4 teaspoon chili flakes; 1 large crisp eating apple, cut into 1/2-inch dice; 3 tablespoons lemon juice

Servings: persons

1 tablespoon vegetable oil
1 teaspoon salt, divided
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1 pound medium carrots, washed and scrubbed
3 tablespoons butter
2 tablespoons pine nuts
2 scallion bottoms, white part only, sliced into 1/8-inch-thick rounds
2 sprigs thyme, picked
1/4 teaspoon chili flakes
1 large crisp eating apple, cut into 1/2-inch dice
3 tablespoons lemon juice

1
Preheat your oven to 300u00b0 F. In a 12-inch cast-iron skillet, heat the vegetable oil over medium-high heat. In a small bowl, mix 1/2 teaspoon salt, coriander, and fennel. Toss the mixture together with the carrots. Place the carrots in a single layer in your preheated pan and begin charring them on all sides. This will take about 8 minutes.
2
Transfer the pan to your oven and roast for 50 minutes. The carrots should be a dark caramelized brown on all sides and should pierce easily with a knife when they're done.
3
Just before you bring the carrots out of the oven, heat the butter in an 8- to 10- inch saute pan till it starts to take on a little color. Add the pine nuts, scallions, thyme, and chili flakes and continue cooking till the pine nuts are toasted and the butter is brown and nutty-smelling. Add the apples, remaining 1/2 teaspoon salt, and the lemon juice and cook an additional 45 seconds. The apples will absorb most of the liquid, but you should have a tablespoon or two of vinaigrette visible in the pan.
4
Spoon the apples, pine nuts, and all their liquid over the carrots. Serve warm.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 teaspoon salt, divided, 1/2 teaspoon ground coriander, 1/2 teaspoon ground fennel, and more.

Yes, Charred Carrots With Apple Brown-Butter Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!