Skillet-Roasted Carrots with Mustard Bread Crumbs and Chives
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WHY THIS RECIPE WORKS
For roasted carrots in a third of the time, we moved the process to a covered skillet on the stovetop, where we steamed the carrots for about 8 minutes before searing them. Steaming softened the carrots, which was important for two reasons:... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We prefer large carrots from the bulk bin for this recipe. After cutting the carrots crosswise, quarter lengthwise any pieces that are larger than 1½ inches in diameter and halve lengthwise any pieces that are ¾ to 1½ inches in diameter. Leave whole any carrots that are narrower than ¾ inch.
Combine panko, mustard, and 2 teaspoons oil in 12-inch nonstick skillet. Cook over medium-high heat, stirring constantly, until panko is crisp, dry and golden brown, about 5 minutes. Transfer to small bowl and let cook completely. Wipe skillet clean with paper towels.
Mix water and salt in now-empty skillet until salt is dissolved. Place carrots in skillet, arranging as many carrots flat side down as possible (carrots will not fit in single layer). Drizzle remaining 2 tablespoons oil over carrots. Bring to boil over medium-high heat. Cover and cook, without moving carrots, until carrots are crisp-tender and water has almost evaporated, 8 to 10 minutes.
Uncover and gently shake skillet until carrots settle into even layer. Continue to cook, not moving carrots but occasionally pressing them gently against skillet with spatula, until undersides of carrots are deeply browned, 3 to 5 minutes longer. Stir carrots and flip pale side down. Cook until second side is lightly browned, about 2 minutes. Transfer to serving dish. Stir chives and pepper into panko mixture. Sprinkle carrots with panko mixture and serve.