Pan Roasted Carrots

Pan roasted carrots are caramelized with onions in bacon fat releasing an aroma that is intoxicating and a taste that is absolutely delicious.  I’m a big fan of bacon, and by association, bacon fat.  There are just those times that only bacon fat will do and this is one of those times.  As anyone who has ever had a burger topped with grilled onions can tell you, something magical happens as onions caramelize in a bit of fat.  That same magic happens with carrots.

I recommend cooking this in a heavy saute pan.  I do not recommend a non-stick pan but if that is what you have to work with, it won’t kill the dish.  I like adding just a bit of salt when I add the onions to help them caramelize, but hold back on final salting until you’re ready to serve.  Because of the way bacon is cured, the salt levels in bacon fat can vary wildly.  Waiting until you are ready to serve lets you taste how much salt the bacon fat has added.

This caramelizing or browning of the carrots and onions is called the Maillard reaction and it radically changes the way food tastes – like the difference in taste between a piece of bread and a piece of toast.  These are not the steamed carrots of your youth.  These carrots are something completely and deliciously different.  But to work, it needs to happen in a very hot pan over medium-high to high heat.  Bacon fat adds the character.  You’ll hear me say it over and over again – save your bacon fat.  It will keep almost indefinitely in your refrigerator and there are countless culinary uses for it.

Add some black pepper about half-way through cooking.  Black pepper takes on an almost sweet character in hot oil and much of the oil that carries that pepper bite is released at higher temperatures.

The key to proper execution in this dish is to let the carrots brown until some of them have spots that almost look burned.  You also need to toss them often throughout the cooking.  Tossing will keep them from breaking up but if tossing is not your deal, then use a spatula to turn them, not a spoon.  You want to avoid stirring.  Finally, remember, keep the pan hot.

Directions:

1. Peel and dice carrots into 1/4 inch rounds.
2. Add 4 tablespoons bacon fat to a heavy saute pan over medium-high heat and drop in the carrots.
3. Sauté carrots until they begin to brown, tossing throughout the cooking process.
4. Add onions, a bit of Kosher salt, fresh ground pepper, the remaining 1 tablespoon of bacon fat and continue to cook until the onions begin to brown and caramelize.
5. Remove to a serving dish leaving any extra fat in the pan behind, salt and pepper to taste and serve hot.