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
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!
Togarashi is a chile pepper spice blend available in specialty markets and some supermarkets.
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield:4 to 6 servings