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.
Cast Iron Carrots
That twice-cooked goodness for an extra sweet, caramelized delight.
- carrots (sliced)
- salt (to taste)
- spices (to taste)
- 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.