Blackened Carrots

Carrots are in abundance at the Market from our farm stand vendors. Shop Nonie’s Bees for your honey, Pastured Perfect for your Amish butter, and Mavra’s for your olive oil. Tip: Make it easy on yourself when preparing your spices. Something’s Brewing has great tasting taco seasoning.


• 2 teaspoons sweet paprika

Blackened Carrots.jpg

• 2 teaspoons dried oregano

• 1 teaspoon cayenne

• 1 teaspoon garlic powder

• 4 tablespoons unsalted butter, melted

• 1 1/4 pounds medium carrots, halved lengthwise

• 2 tablespoons canola oil

• Kosher salt

• Pepper 2 tablespoons red wine vinegar

• 1 tablespoon honey

• 1/4 cup extra-virgin olive oil


1. Preheat the oven to 375°. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.

2. Put the butter in a shallow bowl. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.

3. In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.

4. Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Transfer the carrots to a platter and drizzle with the vinaigrette.

Recipe courtesy of Food and Wine