Charred Carrots with Chili-Lime Crunch
Ingredients
- 1½ poundscarrots (medium to large)
- 3 tablespoonolive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1lime
- 1 teaspoonflaky sea salt
- ¼ cupcilantro
- ¼ cuppumpkin seeds or sunflower seeds (raw or roasted)
Prep
- 01
Cut carrots lengthwise in half, then into spears roughly 3 inches long and 1/2 inch thick.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Add the carrot spears in a single layer. Don't stir for 3–4 minutes — let them develop a dark, caramelized char on one side.
- 03
Stir, toss, and char for another 3–4 minutes until mostly tender and spotted with blackened bits.
- 04
Push carrots to the side of the pan. Add minced garlic and red pepper flakes to the cleared space, cooking until fragrant, about 30 seconds.
- 05
Toss everything together. Squeeze the lime juice over the carrots, season with flaky sea salt, and toss once more.
- 06
Transfer to a serving plate. Scatter cilantro and seeds on top. Serve warm or at room temperature.
Spice Tips
For milder heat, reduce red pepper flakes to 1/4 teaspoon. For more fire, add 1/4 teaspoon cayenne or a diced jalapeño. A drizzle of chili oil just before serving adds sophisticated depth.
This works equally well as a side dish or over rice or couscous for a light main. The char is essential — don't skip it or stir too early. Leftovers keep in the fridge for 2 days and are great cold.