Pan-roasted Carrots and Leeks with Pancetta

• 4 thin slices pancetta
• 2½ Tbs. unsalted butter
• 1½ tsp. olive oil
• 1 lb. (about 3 medium) leeks, white and light green parts only, trimmed, washed thoroughly, and quartered lengthwise
• 1 lb. medium carrots, cut crosswise the same length as the leeks, and then quartered lengthwise
• Kosher salt
• ⅓ cup, plus 2 Tbs. dry white wine, such as Sauvignon Blanc
• 1¼ cups lower-sodium chicken broth
• 1 tsp. chopped fresh thyme
• ½ tsp. ground coriander

Place a rack in the center of the oven and preheat the oven to 425°. In a 12-inch oven-safe skillet, cook the pancetta over medium-low heat until browned, turning as necessary. Remove the pancetta from the pan and set aside on a paper towel-lined plate. Let the pan cool for a few minutes.

In the same pan, over medium heat, melt 1½ tablespoons of the butter and the olive oil. When the butter has melted, arrange the carrots and the leeks in a single layer (they will be crowded) and cook without moving, until the bottom of the vegetables are beginning to brown, about 5 minutes. Flip the vegetables, and add the ⅓ cup of the wine. Continue to cook without stirring until the wine has almost evaporated; add the chicken broth, half of the thyme, and the coriander, and place in the oven.

Roast until the carrots are tender, about 30 minutes. Remove the pan from the oven and transfer the vegetables to a warm platter. Place the (very hot) pan (watch the handle!) over medium-high heat, add the 2 tablespoons of wine and stir, scraping up any browned bits. Remove the skillet from the heat, add the remaining 1 tablespoon butter and ½ tsp. thyme and stir to melt the butter. Pour the sauce over the vegetables, crumble the pancetta over the top, and serve.