Pan-Roasted Carrots with Italian Spices Recipe | Abel & Cole
Pan-Roasted Carrots with Italian Spices
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Total: 25 mins
These speedy carrots are cooked on the hob till they're caramelised, then tumbled with a pinch of dried Italian herbs to make a sweet and spicy side dish.
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162 kcal
(per portion)
Ingredients you'll need
  • 500g carrots
  • 2 garlic cloves
  • 2 bay leaves
  • 1 tbsp Italian herb blend
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml cold water
You'll need
  • Large frying pan with lid
  • Baking tray (optional)
Step by step this way
  • 1.

    Trim and peel the carrots. Slice them in half, then into batons about as big as a little finger. Peel and finely slice the garlic cloves.

  • 2.

    Set a large pan on a medium-high heat and let it warm up. Add 3 tbsp olive oil and the carrots. Season with a pinch of salt and pepper and gently toss to mix. Spread the carrots out so they cover the base of the frying pan. Fry for 4-5 mins, turning often, till the carrots are golden brown.

  • 3.

    Add the garlic, bay and Italian herb blend to the carrots and stir to mix. Pour in 150ml water and pop a lid on the pan (or use a baking tray if you don't have a lid). Let the carrots simmer for 2-3 mins till the carrots are tender.

  • 4.

    Scoop the carrots into a warm serving dish, pouring over any juices from the pan, and serve