Cast Iron Carrots

We like to saute and then roast our carrots for extra caramelized goodness. Serve with a dollop of yogurt or on a bed of rice! Great with raisins and Moroccan spices, too.

Carrots freshly pulled from the fields. Chris overwinters his carrots, which means he leaves them in the ground until the ground freezes. This makes for a super sweet, crunchy carrot.
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Cast Iron Carrots

That twice-cooked goodness for an extra sweet, caramelized delight.
Prep Time5 mins
Cook Time25 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Moroccan
Keyword: 3 Ingredients or Less, Kid-Friendly, One Pot Miracles
Dietary Need: Vegan, Vegetarian

Ingredients

  • carrots (sliced)
  • oil
  • salt (to taste)
  • spices (to taste)

Instructions

  • Cut up your carrots, heat up a cast iron or oven-safe pan.
  • Add a bit of oil, onions, garlic, keep on medium-ish heat, let that simmer a while, then add your carrots.
  • Cook for another 10 minutes or so, and add your favorite spices.
  • Throw in the oven at 420 for 20 minutes or so.

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