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Pan-Seared Carrot Steaks

['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)']

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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