Blackened Hasselback Carrots Recipe
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Gorgeous and so scrumptious! These blackened Hasselback carrots are very easy to make, have the perfect tender/crunchy texture and are topped with scallions, sea salt and freshly squeezed lemon juice.
Blackened Hasselback Carrots Recipe
When you make a simple dish with few ingredients like these amazing blackened Hasselback carrots, the secret to success is attention to details. This is a very easy recipe to follow but it does require time to prepare the carrots so their texture comes out perfectly tender and a little crunchy. And let me tell you – it’s totally worth it!
Lately I’ve enjoyed making and eating Hasselback carrots but it wasn’t until I served them to friends and heard them oohing and aahing, that I decided to publish this simple recipe on my blog.
The flavor profile is very basic; the natural sweetness of the carrots is paired with fresh crunchy scallions, a good squeeze of lemon and some coarse sea salt (or sel gris which is so yummy). That’s it! The carrots are left almost bare so they can shine on their own. Finishing them in a pan until they are blackened adds that charcoal, cooked over the flame flavor that’s reminiscent of summer barbecues. It also makes them taste meaty – pretty amazing if you ask me!
What’s also good about these blackened Hasselback carrots is the fact that they can be made in advance. Reheat them at 240Fº for about 15 minutes and add the toppings before serving. You can play with different combinations of toppings but I personally like the simple, clean and healthy taste of this basic Hasselback carrots recipe.
Other easy and tasty vegetable sides:
- Sauteed mushrooms and onions with paprika
- Loaded baked sweet potatoes
- Bacon wrapped asparagus with miso glaze
- Grilled cauliflower with sriracha Buffalo sauce
- Green and yellow squash with yum yum sauce
Did you like this Blackened Hasselback Carrots Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Blackened Hasselback Carrots
These blackened Hasselback carrots have the perfect tender/crunchy texture and are topped with fresh scallions, coarse sea salt and a fresh squeeze of lemon juice.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 carrots 1x
- Category: Side dish
- Method: Stove top
- Cuisine: Swedish
- 4 large carrots (well scrubbed with ends trimmed)
- 1–2 tablespoons high quality extra virgin olive oil
- 1 lemon (halved)
- 2 stalks scallions (finely chopped)
- coarse sea salt or sel gris
- freshly ground black pepper
- Cut carrots in half lengthwise and put them in steamer basket.
- Cover and steam until they are tender but still yield a little crunch (test by inserting a knife in the center of the thickest carrot). It should take 15-25 minutes depending on the size of the carrots.
- Take carrots out of the basket and let them cool to room temperature.
- Place carrots on a cutting board and cut all 4 sides to create flat surfaces like a rectangle box.
- Add carrots to a pan over high heat and cook each side until they are blackened.
- Take carrots out of the pan and let cool to room temperature.
- Place carrots on a cutting board and without cutting all the way through, cut crosswise into thin slices.
- Drizzle extra virgin olive oil on top and sprinkle coarse sea salt, black pepper and scallions. Serve.
This Hasselback Carrots Recipe Is:
High in dietary fiber
High in potassium
Very high in vitamin A
Very high in vitamin C
Recipe adapted from Bon Appetit
If you are making Hasselback carrots in advance:
Keep refrigerated until ready to serve and reheat in the oven at 240Fº for 15 minutes.
Keywords: recipe, snack, appetizer, vegan, vegetarian, gluten-free
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