Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
- 4 large carrots, scrubbed, cut into 3-inch lengths
- Fresh lemon juice (for drizzling)
- Olive oil (for drizzling)
- Sliced chives (for serving)
Place carrots in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10–15 minutes; let cool.
Peel carrots, trim ends, and cut lengthwise along 1 side to remove a thin slice, creating a flat surface. Lay 1 carrot on flat side and cut 3 more slices to square off remaining sides (a cross section should reveal a square). Repeat with remaining carrots.
Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning occasionally, until blackened, 10–12 minutes. Let cool. Cut carrots crosswise into thin slices without cutting all the way through. Press slices at an angle to fan them out. Drizzle with lemon juice and oil, then sprinkle with sea salt and chives.
Nutritional ContentCalories (kcal) 40 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 50Reviews Section
Hasselback carrots with pimentón and roasted lemon
These are SO FUN. Inspired by Hasselback potatoes (the sliced and fanned out potatoes that originated at the Hasselbacken restaurant in Stockholm), the key to these carrots is to boil them before roasting them so that they are both soft inside and a little crispy on the outside.
Hasselback Spicy Roasted Carrots
Why should potatoes have all the fun? We’ve hasselbacked some of our favorite fall veggies for a unique spin on this fun food trendਏor side dish that pairs well with chicken, beef, or other veggie dishes.
Ancho chiles are dried whole chiles that you can reconstitute or use as-is. To use them in this recipe, place 2hiles in a small bowl and cover with hot, boiling water. Set aside for 20 to 30 minutes, or until they are pliable and soft. Remove stems and seeds (if you want less heat) before pulsing.
- 5 large carrots, peeled and ends trimmed
- 2 ancho chiles, soaked in hot water
- 3 roasted red peppers
- 4 cloves garlic
- 2 teaspoons crushed red pepper
- ⅓ cup extra virgin olive oil, plus more for carrots
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Simmer carrots for 10 minutes, until softened. Transfer to a cutting board to cool.
3. Pulse anchos, red peppers, garlic, crushed red pepper, evoo, lemon juice, salt, and pepper in a blender until smooth.
4. Place carrots on a cutting board with a wooden spoon on either side. Make cuts ¼ inch apart, and as far down as the wooden spoons will allow.
5. Rub carrots generously with evoo and salt and pepper.
6. Roast carrots at 375°F for 20 minutes. Brush with more evoo and generously spoon sauce over carrots. Roast 20 minutes more, or until carrots are crispy and brown.
Hasselback Carrots - Recipes
Get that sharp chef’s knife at the ready — for hasselback carrots.
Yes, the technique that’s all the rage for potatoes can be used just as easily on carrots.
“Hasselback Carrots with Pimenton and Roasted Lemon” is a recipe from the new “Simply Julia: 110 Easy Recipes for Healthy Comfort Food” (Harper Wave), of which I received a review copy.
It’s the newest cookbook by the ever-popular Julia Turshen, the New York-based veteran cookbook author, and host of the podcast “Keep Calm and Cook On.”
The book includes 110 recipes that are accessible and far from fussy, such as “Fancy Weeknight Salmon Salad,” “Sheet Pan Lamb Meatballs with Sweet & Sour Eggplant,” “Breakfast Nachos,” and “Coconut Marble Loaf.”
Turshen also includes her trademark lists, such as “Five Things That Are Always in My Refrigerator” (such as kimchi), “Seven Kitchen Organizational Tips” (including the use of turntables in cupboards and refrigerators), and “Seven Ways to Use Left Over Egg Whites or Egg Yolks” (like using extra whites to make spiced nuts).
Hasselback is the name of the technique in which potatoes are thinly sliced, but not all the way through, so they fan out with an array of crisp edges when roasted. The name comes from Hasselbacken, the Stockholm restaurant that originated it.
It’s a way to wake up everyday carrots, and turn them into showstoppers, especially because they turn especially sweet from roasting, and wonderfully earthy-smoky from an easy accompanying sauce.
Cutting the carrots is a lot easier than you think.
The carrots are boiled first until tender enough to slip a knife into easily but not mushy. My carrots were a little smaller than the medium-sized ones called for in the recipe, so I boiled them for 8 minutes as opposed to the 10 minutes instructed in the recipe.
Once the cooked carrots are cool enough to handle, all you need do is position each carrot, one at a time, in between two chopsticks, which help prevent your knife blade from cutting all the way through. Then, cut crosswise, making quite thin slices.
The carrots get drizzled with a mixture of olive oil, pimenton and a splash of the carrot cooking water. Then, they are roasted until tender. The pimenton-oil mixture that dribbles off onto the bottom of the pan may char in the high heat. But that’s OK because it won’t affect the taste or appearance of the carrots.
The carrots get finished with a creamy sauce of yogurt enlivened with garlic, then sprinkled with chopped herbs and almonds. The recipe instructs to dollop the sauce on top of the carrots. But I elected to put the sauce underneath so that the distinctive layers of the carrots would be on full prominent display.
After all, you worked hard to create them, so why not show them off, right?
Hasselback Carrots with Pimenton and Roasted Lemon
8 medium carrots (about 1 1/2 pounds), peeled
2 tablespoons extra-virgin olive oil
1 teaspoon pimenton (smoked Spanish paprika)
1/2 cup full-fat plain yogurt (regular yogurt, not thick Greek yogurt)
1 small handful fresh Italian parsley, cilantro, and/or mint, roughly chopped (a little stem is fine)
3 tablespoon salted, roasted almonds, roughly chopped
Preheat your oven to 400 degrees.
Place a large pot of water over high heat. Once it comes to a boil, add the carrots and cook until barely tender, about 10 minutes (or 8 minutes if carrots are slightly smaller). Place 2 tablespoons of the cooking water in a small bowl and then drain the carrots and let them hang out until they’re cool enough to handle.
Add the olive oil, pimenton, and 1/2 teaspoon salt to the bowl with the cooking liquid and whisk well to combine. You’ll use this mixture in a moment.
Working with one carrot at a time on your cutting board, place a skewer or chopstick on either side of the carrot and slice each crosswise into very thin slices without cutting through the entire carrot (the skewers will help keep you from cutting through the carrots). Place the carrots in a roasting dish, cut sides up. If one or more carrots break into pieces during this cutting or transferring, don’t worry about it. They’ll still be great even if they’re not whole!
Drizzle the olive oil mixture evenly over the carrots. Place the lemon halves in the roasting dish and roast until everything is browned in spots and the carrots are very tender, about 40 minutes.
Use tongs to squeeze the juice from the lemon halves over the carrots (I like to leave the lemon halves in the dish since they’re so beautiful, but feel free to discard them).
Place the yogurt, garlic, and 1/2 teaspoon salt in a small bowl and whisk well to combine. Dollop the yogurt sauce on top of the roasted carrots (or underneath if you want the spotlight fully on the carrots) and sprinkle with herbs and almonds. Serve immediately.
Fried carrots are another dish that will compel you to lick your fingers. The zesty dish is super easy to prepare, so take a look.
- 2 - 3 Medium Carrots
- 1 Teaspoon Olive Oil
- 2 Teaspoon Butter
- Salt And Pepper
- Peel the carrots and cut out 1/4 inch round slices out of them.
- Heat the butter and olive oil in a large deep pan on low to medium heat.
- Then add the carrot slices to the pan and fry them for about 8 minutes, make sure they are not getting burnt, after some time the sugar from the carrots will start caramalising which will give it some brown spots.
- Now turn and fry the other side of the carrots(carrot juice benefits for pregnanacy) and you’ll be done.
- Just take it out from the pan and let the oil soak in the paper towel, garnish with salt and pepper, and there you go!
- Preheat the oven to 200 degrees Celsius.
- Using a sharp knife make vertical slits, a few millimeters apart, three quarters of the way down each carrot.
- In a dish (long enough for the carrots) mix together the remaining ingredients until evenly combined. If the mixture is very thick you may want to add a little more oil. Coat each carrot in this mix and then place on a lightly oiled baking tray. Ensure that there are a few centimeters between each carrot as if they are too close together they will steam rather than roast.
- Place in the oven for 45 minutes but do keep an eye on them as cooking time can vary hugely from oven to oven. The carrots should have a crisp surface but be soft on the inside.
- Optional: sprinkle with fresh coriander leaves and pomegranate seeds.
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram, facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>. I have also recently joined pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.
Leave it to Chef Eric Ripert to turn purple cabbage from pauper to prince.
Yes, in the hands of this gifted Michelin three-starred chef, this lowly veg shines as royalty on the plate.
“Soy-Glazed Red Cabbage” is one of the star recipes in his newest cookbook, “Vegetable Simple” (Random House), of which I received a review copy.
As the long-time chef and co-owner of the venerable Le Bernardin in New York, Ripert has honed the magic touch with seafood. Now, he applies that same exquisite care to vegetables in recipes that are truly simple. In fact, most of them call for just a handful of ingredients along with three to six paragraphs of directions.
You will salivate without feeling the least bit intimidated when you come across recipes such as “End of Summer Tomato ‘Tea’,” Warm Potato, Goat Cheese Parfaits,” “Curried Brussels Sprouts,” and “Corn Cake, Blueberry Compote.”
Wedges of purple cabbage cook in a saute pan on the stove-top with a little water and butter, like making glazed carrots. OK, maybe more than a little butter more like half a stick. But hey, you can’t fault a Frenchman for that.
Why should veggies have all the fun? We’ve hasselbacked fruit too, for a unique spin on this fun food trend. Hasselback Apples have the same great flavors of an apple crisp, but in this recipe, you get oats and apples in every bite. For fruit that holds its shape while baking, use large, firm apples like Granny Smith or Honeycrisp.
- 3 large, firm variety apples, cored and peeled
- Acidulated water (juice of 1 lemon mixed with 1 quart water)
- ¼ cup old-fashioned oats
- ¼ cup all-purpose flour
- 3 tablespoons melted coconut oil plus 3 tablespoons coconut oil at room temperature, or butter for a dairy preparation
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Pinch of kosher salt
- 2 tablespoons brown flax seeds
- ¼ cup raisins
1. Place apples in acidulated water and set aside.
2. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
3. Work oats, flour, room temperature solid coconut oil, sugars, salt, and cinnamon together in a bowl, with your hands, until the mixture holds together and resembles large crumbs. Fold in flax seeds and raisins.
4. Remove apples from water and dry. Cut in half lengthwise. With a melon baller or small spoon, remove the core. Place ½ an apple on a cutting board with 2 wooden spoons on either side as cutting guides.
5. Cut slices, ¼ inch apart, while allowing the spoons to stop your knife going all the way through. This holds the apple together. Repeat with remaining apples. Stuff the slits with oatmeal mixture and crumble any extra on top of apples.
6. Brush apple halves with coconut oil, and bake at 350°F for 30 minutes, or until softened and lightly golden brown. Serve apples warm or at room temperature.
If you've latched onto the hasselback trend, it's extremely likely you're familiar with that 'oh no!' moment. You know, the moment when all your intricate knife work feels worthless, because you made one cut a smidge too deep and everything fell apart. Not familiar? Maybe surgery is the path for you, but for the rest of us who have dedicated unmentional amounts of time slicing potatoes, carrots, squashes or the like into thin, connected pieces that fan out in the oven, there's a better way: Baby hasselbacks.
Yes, tiny hasselback potatoes not only cook faster, but look adorable on the plate, crisp up nicely, and despite their small size, leave plenty of room for error. With fewer cuts per potato, making an irreversible error on a small potato is much less of a big deal (you can cook it, or keep it for another potato recipe, like breakfast hash or mashed potatoes). Opt for potatoes that are just larger than a golf ball for this recipe.
Baby hasselback potatoes are ideal for a dinner (or snack) for one, or a larger group, whether you're pre-plating a meal or serving family style. All you need is a sharp chef's knife, as many potatoes as you want to serve and eat (plus a few extras, for errors and leftovers), and the toppings of your choice. Serve alongside any protein, make them for brunch with a side of eggs, or dress them up like baked potatoes that are ready to absorb your preferred topping goodness.
These hasselback-style carrots are perfectly crispy on the outside and deliciously soft on the inside. Carrots offer antioxidant, cardiovascular and anti-cancer benefits. A medium carrot also provides two grams of fiber, which is about 7 percent of your daily recommended value.
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Roasted carrots pair well with poultry or beef. When roasting whole carrots, look for carrots that are thinner and uniform in size. A sprinkle of goat cheese is optional and adds a creamy and sweet twist to traditional roasted carrots.
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20 Calories, 0g Fat, 1g Protein, 4g Carbs
The vibrant color comes from the roasted carrots, which also adds a depth of flavor. For even more flavor, season the carrots with fresh rosemary or thyme or play around with the spices, depending on what you’re serving it with.
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Cold day? Warm up with a hearty bowl of curry. Ours is filled with acorn squash, chicken, bok choy and carrots. Bok choy delivers antioxidant and anti-inflammatory benefits, while carrots provide beta-carotene and fiber. For crunch, top the dish with raw pumpkin seeds, which boost immunity and heart health.
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Carrots, ginger, cilantro and a touch of virgin coconut oil provide worldly inspiration here. Recipe and image courtesy of Jackie Newgent, RDN.
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This thick-crust take on the California Pizza Kitchen favorite is sure to impress. Rather than Italian tomato sauce, you’ll slather the pizza dough with an Asian peanut sauce. Toppings include rotisserie chicken breast, scallions, mung bean sprouts, carrots, peanuts and cilantro. While the carrots look similar to shredded cheese, they have far fewer calories and no lactose.
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If you don’t have these veggies on hand -- peas, carrots, corn -- dice up whatever vegetables you do have from mushrooms to kale, it all works here.
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Move over pasta! This beautiful, raw “noodle” recipe doesn’t require commercial processing or cooking, just some fresh carrots and a vegetable peeler. Dressing the carrot “noodles” with a perky peanut sauce makes them extra memorable.