One-Pot Blackened Carrots with Butter & Dill
This recipe was a happy accident, discovered in the very questionable kitchen of a dilapidated apartment I had the misfortune of renting while living in Kansas City. We’ve all been there – broke with a bad landlord and only cheap, delicious side dishes to console us. Anyways. I was cooking dinner for my sister, who craves cooked carrots like a pregnant lady craves pickles, and I decided to throw some baby carrots in a wide pot with some water to boil.
While they boiled, I got completely caught up in making the pasta and was reminded that they were still on the burner when a sweet, smoky aroma reached my nose – almost like tobacco mixed with sugar. I frantically ran to the pot and found that all the water had been boiled away and the poor little carrots were sweating out all their moisture and quite stuck to the bottom of the pan. I panicked and dumped a half cup of water in to loosen them and stirred like mad, completely convinced they were ruined.
Miracle of miracles, the carrots popped neatly off the pan, with a beautiful, charred line down the side. I hesitantly cut into one and tasted it… It was SO GOOD! That extra layer of char added a flavor to the carrots that made your eyes roll back while you quietly repented of all the times you’d scorned vegetables as a kid.
Unsurprisingly this is now my go-to recipe anytime I cook carrots, although I’ve omitted the parts where you panic and think dinner is ruined. Happy cooking!