Blackened Carrots

Chef Alex Guarnaschelli tops her spicy blackened roasted carrots with a mix of honey and vinegar to balance the heat. Slideshow:  More Carrot Recipes 

Blackened Carrots
Photo: © John Kernick
Active Time:
30 mins
Total Time:
50 mins
4 to 6


  • 2 teaspoons sweet paprika

  • 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.

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