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Categories:Viewed: 62 - Published at: 9 years ago
Ingredients
- 5 medium carrots, peeled
- 1/4 cup coconut oil
- 2 teaspoons honey
- 1/4 teaspoon togarashi or cayenne if desired (See Cook's Note)
- Kosher salt and freshly ground black pepper
- 1/8 cup chopped parsley
Method
- Cut the carrots in thirds crosswise.
- Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots.
- This should create spears that have at least one flat side.
- Add the oil to a cast-iron skillet and heat over medium heat.
- When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes.
- The cut sides will be very, very dark.
- Some may even call it burnt.
- Don't worry, it'll taste great!
- Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots.
- Cook, stirring constantly, until most of the water has cooked off and the carrots are coated.
- Season with salt and pepper.
- Top with the chopped parsley.
- (This will add a fresh flavor and it looks really pretty.)
- Serve right away to your impressed and amazed friends!
