Blackened Carrots

A hot oven, a heavy pan and a little fat turn whole carrots blistered, sweet and tender. Long, thin carrots from the market work best here.

Serves 4

Ingredients

• 16 long, thin carrots, peeled and trimmed
• 2 tablespoons melted lard, olive oil or unsalted butter
• 1½ teaspoons kosher salt

Instructions

1. Heat the oven to 450°F.
2. Put the carrots in an ovenproof skillet or cast-iron pan, add the fat and toss until they're well coated. Season with the salt.
3. Roast for about 40 minutes, shaking the pan every so often so the carrots brown on all sides, until they're blistered and tender.
4. Serve hot or at room temperature.

Adapted from Anya Fernald.