Ingredients
3 tablespoons panko bread crumbs
2 teaspoons maple syrup
2 teaspoons plus 2 tablespoons vegetable oil, divided
⅛ teaspoon plus ½ teaspoon table salt, divided
⅛ teaspoon cayenne pepper
½ cup water
1 ½ pounds large carrots, peeled, cut crosswise into 3- to 4-inch lengths, and cut lengthwise into even pieces
Directions
1
Combine panko, maple syrup, 2 teaspoons oil, ⅛ teaspoon salt, and cayenne in 12-inch nonstick skillet. Cook over medium-high heat, stirring constantly, until panko is crunchy and caramel-colored, 3 to 5 minutes. Transfer to small bowl and let cool completely. Wipe skillet clean with paper towels.
2
Mix water and remaining ½ teaspoon 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 tablespoons 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 to 10 minutes.
3
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 to 5 minutes longer. Stir carrots and flip pale side down. Cook until second side is lightly browned, about 2 minutes. Transfer to serving dish. Sprinkle carrots with panko mixture and serve.