Pan-Roasted Carrots

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This recipe gives you a faster route to "roasted," lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you'll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.

By
Ann Taylor Pittman
Ann Taylor Pittman
Ann Taylor Pittman

Ann Taylor Pittman is a longtime food writer, food editor and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writing The New Way to Cook Light cookbook.

EatingWell's Editorial Guidelines
Updated on May 27, 2024
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Overhead and close up view of a white serving plate of Pan-Roasted Carrots recipe on a blue tablecloth
Photo:

Alexandra Shytsman
Active Time:
15 mins
Total Time:
15 mins
Servings:
4
Nutrition Profile:
Diabetes-Friendly Nut-Free Vegetarian Egg-Free
Jump to Nutrition Facts
Overhead view of various ingredients from Pan-Roasted Carrots recipe on a marble counter

Alexandra Shytsman
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Ingredients

  • 1 pound medium carrots

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ teaspoons unsalted butter

  • 2 tablespoons water

  • 1 tablespoon hoisin sauce

  • 1 ½ teaspoons pure maple syrup

  • ¼ teaspoon kosher salt

Directions

  1. Cut carrots in half lengthwise. Heat a large cast-iron skillet over medium-high heat. Add oil and butter; swirl to coat. Add the carrots in a single layer; cook without stirring for 5 minutes. Stir and arrange in a single layer; cook without stirring for 5 more minutes. Combine water, hoisin, maple syrup and salt; add to the pan and cook until the carrots are glazed, about 1 minute.

    Overhead view of sliced carrots roasting with glaze in a cast-iron skillet from Pan-Roasted Carrots recipe

    Alexandra Shytsman
Originally appeared: Cooking Light

Nutrition Facts (per serving)

139 Calories
9g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 2/3 cup
Calories 139
% Daily Value *
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 8g
Added Sugars 3g 6%
Protein 1g 2%
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 255mg 11%
Calcium 40mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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