One-Pot Blackened Carrots with Butter & Dill
Mess Level: Low
Yield: 2 Servings
Prep Time: 10 min
Cook Time: 20 min
- 1 lb bag Baby Carrots
- ½ stick (4 Tablespoons) Butter
- 3 sprigs Fresh Dill or 2 Tablespoons dehydrated dill (use fresh if you can find it!)
- 1 teaspoon Kosher salt
- 4-6 Cups Water
- Spread the carrots in an even layer in the bottom of a large saute pan. The pan should be big enough that all the carrots are touching the bottom, otherwise, they won’t blacken!
- Pour four cups of water over the carrots and cover with a lid. Turn the heat to high and bring to a boil. When the water is boiling, remove the lid and let the water boil away completely. While the water boils, remove the dill from the stems and give it a rough chop.
- When the water is gone, turn your heat down to medium and test the carrots with a fork, they should be tender but not mushy (If they’re too firm, add another one cup of water and boil it away).
- Cook the carrots 2 minutes in the dry pan over medium heat. DO NOT STIR the carrots. If the pan starts to smoke, turn your heat down. After 2 minutes, take your pan off the heat and drop in your half stick of butter.
- As the butter melts, gently loosen the carrots from the bottom of the pan and turn over. They should have a nice, charred line down the side. Once the butter is melted, stir in your dill and salt, coating all the carrots. Taste and add more dill and salt as needed.
- Serve immediately or cover and keep on low heat, stirring occasionally. Enjoy!
Did You Make It? Tag Us!
- Gluten Free: Yes! This dish is naturally gluten free.
- Vegetarian: Yes! This dish is naturally vegetarian.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Boil the carrots till tender, then cool and store in the fridge till you’re ready to make the dish. You can chop fresh dill and store it in an airtight container a day in advance as well.
- To make the carrots, get your pan hot and then follow steps 4-6 of the recipe.
What is Blackened?
When the milk solids and sugars (usually from butter) are charred by resting in a hot pan. This adds a rich, smoky flavor to the dish and creates a crust on the outside.
Ramblings of a Line Cook
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!