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Blackened Hasselback Carrots

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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

  1. Cut carrots in half lengthwise and put them in steamer basket.
  2. 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.
  3. Take carrots out of the basket and let them cool to room temperature.
  4. Place carrots on a cutting board and cut all 4 sides to create flat surfaces like a rectangle box.
  5. Add carrots to a pan over high heat and cook each side until they are blackened.
  6. Take carrots out of the pan and let cool to room temperature.
  7. Place carrots on a cutting board and without cutting all the way through, cut crosswise into thin slices.
  8. 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

Keywords: recipe, snack, appetizer, vegan, vegetarian, gluten-free

Find it online: https://pickledplum.com/blackened-hasselback-carrots-recipe/

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