Active Time

　　25 minutes

　　Total Time

　　40 minutes

　　Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

　　

Ingredients

Serves 2

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 teaspoon ground coriander

　　1/4 teaspoon ground cumin

　　1/4 teaspoon smoked paprika

　　1 pound 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)

　　

Step 1

Preheat oven to 425°F. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.

　　

Step 2

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.

　　

Step 3

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.