4 servings: 1 green
Ingredients:
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.
No comments:
Post a Comment