| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 161 |
| Total Fat | 14 g |
| Saturated Fat | 12 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 223 mg |
Reviews
Awesome Recipe. I Used Chilli Powder and was delicious.
Loved it. I used cayenne. It was the perfect amount (except 2 that can’t handle any spice). Might try just 1&1/2 tsp honey instead of 2tsp next time.
I did have to cook them longer to cook all the way through, even though I cut them as directed.
The coconut oil gives no coconut taste.
I did have to cook them longer to cook all the way through, even though I cut them as directed.
The coconut oil gives no coconut taste.
I used this recipe in a time crunch. It surpassed my expectations.
Super easy, super delicious. A good go to.
Super easy, super delicious. A good go to.
Quick, easy & even kid approved in our household. Thank you, Damaris !
The best glazed carrot recipe I’ve ever tried!
Very tasty!
Where are the “cook’s notes” they refer to? I never see them. Curious…
You can have only so many meals with GREEN veggies until you want a change. When I saw this recipe and made the carrots, I considered them to be on the same taste level as what you get in the restaurants. Well, I made them according to the instructions and I thought they turned out pretty good. But the wife wasn’t too crazy about them and I think she ate them just to please me. Oh, well. Just like my Brussel Sprouts and a few other veggies she’s not crazy about, these are my list just for my pleasure.
I haven’t tried this recipe yet (dinner tonight).
I am an avid user of Food TV site.
I have NEVER seen 5 stars for a recipe
from every chefette!!! I think that’ so unusual. Fortunately I have all the ingredients in hand Tonight I will
pair them with Mahi-Mahi.
I am an avid user of Food TV site.
I have NEVER seen 5 stars for a recipe
from every chefette!!! I think that’ so unusual. Fortunately I have all the ingredients in hand Tonight I will
pair them with Mahi-Mahi.
Very tasty and very easy. I don’t care for cooked carrots but these won me over. I didn’t have parsley so used cilantro. Since it was a Mexican menu it worked welll