Skillet-Roasted Carrots with Smoky Spiced Almonds and Parsley

For roasted carrots in a third of the time, we moved the process to a covered skillet on the stovetop, where we steamed the carrots for about 8 minutes before searing them. Steaming softened the carrots, which was important for two reasons: It released the carrots' sugars, encouraging browning, and made the carrots more flexible so that they could be pressed flush against the skillet for optimal colour. Once the lid was removed, the carrots needed only 5-7 minutes to develop oven-worthy roasty browning. Fried almonds added a welcome (and gluten-free) crunch. A touch of smoke from the paprika and a little heat from the cayenne complemented the carrots' natural sweetness. Parsley added colour and freshness.

¼ cup sliced almonds, chopped fine
1 tsp. + 2 Tbsp. vegetable oil, divided
½ tsp. smoked paprika
⅛ tsp. + ½ tsp. kosher salt, divided
pinch cayenne pepper
½ cup water
1½ lbs large carrots, peeled, cut crosswise into 3-4" lengths, and cut lengthwise into even pieces
1 Tbsp. fresh parsley, chopped

We prefer large carrots from the bulk bin for this recipe. After cutting the carrots crosswise, qter lengthwise any pieces that are larger than 1½" in diameter and halve lengthwise any pieces that are ¾-1½" in diameter. Leave whole any carrots that are narrower than ¾".

Combine almonds, 1 tsp. oil, paprika, ⅛ tsp. salt, and cayenne in 12" nonstick skillet. Cook over medium heat, stirring frequently, until almonds are fragrant and crisp, 3-4 minutes. Transfer to small bowl and let cool completely. Wipe skillet clean with paper towels.

Mix water and remaining ½ tsp. salt in now-empty skillet until salt is dissolved. Place carrots in skillet, arranging as many carrots flat side down as possible (carrots will not fit in single layer). Drizzle remaining 2 Tbsp. oil over carrots. Bring to boil over medium-high heat. Cover and cook, without moving carrots, until carrots are crisp-tender and water has almost evaporated, 8-10 minutes.

Uncover and gently shake skillet until carrots settle into even layer. Continue to cook, not moving carrots but occasionally pressing them gently against skillet with spatula, until undersides of carrots are deeply browned, 3-5 minutes longer. Stir carrots and flip pale side down. Cook until second side is lightly browned, about 2 minutes. Transfer to serving dish. Stir parsley into almond mixture. Sprinkle carrots with almond mixture and serve.

Makes 4 servings.