- 1 bunch carrots
- 1 T olive oil
- 3 T butter, cut into pieces
- 1/2 lemon, juiced
- salt and pepper to taste
Thoroughly scrub the carrots and trim off their tops. Leave as is or cut in half to make approximately 3 inch pieces.
Heat olive oil in a skillet over high heat. Throw the carrots in the pan, sprinkle with salt, and cover. Don't disturb for about three minutes. This is where the magic happens. The heat caramelizes the carrot and releases water, but since the top is on, it turns to steam and steams the carrots, softening them up a bit. After a few minutes, toss the carrots around a bit in the pan. Cook for a few more minutes and then turn off the heat.
Meanwhile, heat the lemon juice over medium high heat in a small pan. Whisk in the butter a few pieces at a time. Season with salt and pepper.
To serve, place the carrots on a plate and then pour the lemon butter on top. You can also serve with other seared vegetables, like Brussels sprouts, broccoli, or fennel bulbs.