4 servings: 1 green
1 lb. carrots, cut into 1-inch pieces on the bias
1/4 tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 tsp. curry powder
¼ cup coarsely chopped fresh cilantro
Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
Place carrots, salt, and pepper in skillet in a single layer; cook, turning occasionally, for 6 to 8 minutes, or until carrots are caramelized.
Add curry powder; cook for 1 to 2 minutes, or until carrots are tender-crisp. Remove from heat.
Top with cilantro; serve immediately.