carrot steaks + tomato chutney

I love an excellent roasted carrot, but I find that just tossing carrots in olive oil and throwing them in the oven doesn't make for the perfect texture. The trick to roasting is letting the carrots char on a cast-iron skillet, and then throwing them in the oven to finish, for the perfect toothsome, custardy carrot that leaves you wanting more. Pair these carrots with anything - super simple quinoa, a quick yogurt sauce, or this fresh California version of my family's secret tomato chutney. 


8 large carrots, scrubbed clean

1 1/2 tablespoons ground coriander

1 1/2 teaspoons salt

1 teaspoon ground pepper

1/4 cup olive oil

Preheat the oven to 400 degrees. Halve each carrot lengthwise, and then cut across the width, so you have four long strips of carrot. Toss the carrots with olive oil, salt pepper, and coriander, making sure the spices and salt are equally distributed. 

Heat a large cast-iron skillet (may need to do in batches) to high. Place the cut side of the carrot down on the skillet and char for 2 minutes. Place cast-iron skillet in the oven for 5 minutes. Remove from oven - the carrots should still have a bite as you taste it - they should be toothsome and custardy on the inside, but not mushy. If they are still too crunchy, toss the carrots in the skillet and place back in the oven for 1-2 minutes more. 


Arrange carrots on top of the tomato chutney for an appetizer that serves 4, or pair the carrots and chutney with a grain (like quinoa) for a hearty but healthy meal.