Charred Carrots with Apple Brown-Butter Vinaigrette

Author Notes: IF IT’S A VEGETABLE, I’ve charred it. Browning fruits or vegetables over high heat develops both bitter and sweet notes and creates texture. Charring is kind (…more) —Vivian Howard

Serves 5

  • 1tablespoon vegetable oil
  • 1teaspoon salt, divided
  • 1/2teaspoon ground coriander
  • 1/2teaspoon ground fennel
  • 1pound medium carrots, washed and scrubbed
  • 3tablespoons butter
  • 2tablespoons pine nuts
  • 2scallion bottoms, white part only, sliced into 1/8-inch-thick rounds
  • 2sprigs thyme, picked
  • 1/4teaspoon chili flakes
  • 1large crisp eating apple, cut into 1/2-inch dice
  • 3tablespoons lemon juice
  1. Preheat your oven to 300° F. In a 12-inch cast-iron skillet, heat the vegetable oil over medium-high heat. In a small bowl, mix 1/2 teaspoon salt, coriander, and fennel. Toss the mixture together with the carrots. Place the carrots in a single layer in your preheated pan and begin charring them on all sides. This will take about 8 minutes.
  2. Transfer the pan to your oven and roast for 50 minutes. The carrots should be a dark caramelized brown on all sides and should pierce easily with a knife when they’re done.
  3. Just before you bring the carrots out of the oven, heat the butter in an 8- to 10- inch sauté pan till it starts to take on a little color. Add the pine nuts, scallions, thyme, and chili flakes and continue cooking till the pine nuts are toasted and the butter is brown and nutty-smelling. Add the apples, remaining ½ teaspoon salt, and the lemon juice and cook an additional 45 seconds. The apples will absorb most of the liquid, but you should have a tablespoon or two of vinaigrette visible in the pan.
  4. Spoon the apples, pine nuts, and all their liquid over the carrots. Serve warm.
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