Blackened Carrots

• 2 teaspoons sweet paprika
• 2 teaspoons dried oregano
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 4 tablespoons unsalted butter, melted
• 1 1/4 pounds medium carrots, halved lengthwise
• 2 tablespoons canola oil
• Kosher salt
• Pepper
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil

1. Preheat the oven to 375.
2. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder.
3. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.
4. Put the butter in a shallow bowl.
5. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.
6. In a large cast-iron skillet, heat the canola oil until shimmering.
7. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper.
8. Cook over high heat until blackened on the bottom, about 2 minutes.
9. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.
10. Meanwhile, in a small bowl, whisk the vinegar and honey.
11. Whisk in the olive oil, then season with salt and pepper.
12. Transfer the carrots to a platter and drizzle with the vinaigrette.

sweet paprika, oregano, cayenne, garlic, unsalted butter, carrots, canola oil, kosher salt, pepper, red wine vinegar, honey, extravirgin olive oil

Taken from www.foodandwine.com/recipes/blackened-carrots (may not work)