Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
This Hasselback Carrots Recipe Is:
Cholesterol free
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.
Nutrition
- Serving Size: 1 carrot
- Calories: 61
- Sugar: 3.6 g
- Sodium: 50.6 mg
- Fat: 3.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 7.2 g
- Fiber: 2.1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
