This recipe gives you a faster route to “roasted,” lightly caramelized carrots.

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.

Overhead and close up view of a white serving plate of Pan-Roasted Carrots recipe on a blue tablecloth

Photo:Alexandra Shytsman

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.

Overhead view of various ingredients from Pan-Roasted Carrots recipe on a marble counter

Alexandra Shytsman

Stir and arrange in a single layer; cook without stirring for 5 more minutes.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

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

Alexandra Shytsman