Pan Roasted Carrots with Anchovy Breadcrumbs

Baby carrots are blistered in a hot pan with some butter, chili, cumin, brown sugar, and a splash of sherry vinegar, then topped with the wonder that is anchovy breadcrumbs (yes you heard me right), copious amounts of parm, and lots of fresh herbs.

It’s a simple dish you can have on the table in about 15 minutes flat. Better yet, It’s not finicky, and even tastes pretty good room temp if whatever else you are making takes longer than anticipated.


Pan Roasted Carrots with Anchovy Breadcrumbs

Course: SidesDifficulty: Easy
Servings

2-3

servings
Cooking time

25

minutes

Baby carrots are blistered in a hot pan with some butter, chili, cumin, brown sugar, and a splash of sherry vinegar, then topped with the wonder that is anchovy breadcrumbs (yes you heard me right), copious amounts of parm, and lots of fresh herbs.

Ingredients

  • For the pan roasted carrots
  • 12 oz whole baby carrots (Not packaged baby carrots for dipping, but whole small carrots that you can peel. See cooking instructions for how to use larger carrots if you cant find small ones)

  • Oil

  • Knob of butter

  • 2 cloves garlic

  • 1 tsp chili flakes

  • ½ tsp cumin

  • 1-2 tsp brown sugar or honey

  • Splash of sherry vinegar, lemon juice, or lime juice

  • Salt and pepper to taste

  • For the anchovy breadcrumbs
  • 1 tbsp oil

  • 4 oil packed anchovy filets

  • ½ cup panko breadcrumbs

  • Butter, as needed

  • Zest of 1 lemon

  • Salt and pepper to taste

  • Additional toppings
  • Freshly grated parmesan or pecorino romano

  • A generous handful of chopped mixed herbs (parsley, mint, cilantro)

Directions

  • In a small skillet, heat 1 tbsp of oil over medium heat.
  • Add the anchovies and stir, using your spoon to break up the anchovies into a paste.
  • Once the anchovies look completely disintegrated, add the panko breadcrumbs and turn the heat to medium low.
  • Cook, stirring consistently, until the breadcrumbs are toasty brown and crunchy, adding a sliver of butter or more oil anytime the mixture seems too dry.
  • Remove from heat and add the lemon zest and freshly ground black pepper. Taste and add salt as needed. Transfer to a small bowl and set aside.
  • Peel and clean your carrots. If using small baby carrots, there is no need to cut them any smaller. If using large carrots, you can cut into smaller wedges or quarters. Note that cooking times will vary based on the size and thickness of your carrots, so take any time estimates with a grain of salt.
  • Heat a large skillet (I like cast iron or carbon steel here) over medium high heat, then add enough oil to generously coat the bottom of the pan.
  • Add the carrots and cook over medium high heat until you start to see some char marks, about 4-6 minutes. Don’t be afraid to get that char. Season with salt and pepper
  • Reduce the heat to medium low and continue to cook, stirring every once and awhile, until the carrots are fork tender but still crisp.
  • Add the butter (measure with your heart) and, oncee it melts, add the garlic. Saute for another 30 seconds or so, until the garlic is fragrant and no longer raw.
  • Add the spices, sugar or honey, and splash of vinegar (lime or lemon works well here too). Cook until the carrots are coated in the mixture, but stop before the spices burn (a minute or so). Taste a carrot and adjust seasoning as needed, adding more salt, sugar, or acid as desired.
  • Remove from heat and top with the breadcrumbs, freshly grated parm, and fresh herbs.
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