Lunch: Pan-Seared Carrot Steaks

Recipe by /contributors/anna-stockwell Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Pan-Seared Carrot Steaks

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 pound extra-large carrots (about 2 –3), peeled and sliced in half lengthwise
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 lemon (for serving)
1 tablespoon parsley leaves, coarsely chopped
Flaky sea salt (for serving)

Instructions

Preheat oven to 425 °F. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
Heat oil in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5 –6 minutes. Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20 –25 minutes. Transfer skillet back to stovetop over medium heat. Add butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes.
Transfer carrots to a serving platter or divide among plates. Drizzle with remaining spiced butter from skillet and squeeze lemon over. Sprinkle with parsley and sea salt.

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