Friday, February 17, 2017

Caramelized carrots with Curry Spice

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.

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