Ingredients
- 1 ½ pound carrots, scrubbed and sliced into coins about 1/4-1/2” thick
- 2 tbsp oil of choice or butter (I use avocado oil)
- 2 tbsp honey
- 1 tsp balsamic vinegar
- pinch sea salt + more to sprinkle on top
- 3 tbsp fresh chives
Instructions
- Heat a cast iron skillet over medium heat and add oil/butter.
- Once hot, add sliced carrots, and let them cook for 5-7 minutes, until they start to get a nice char on each side.
- Next, add 2-3 tb water and mix well.
- Reduce heat to low and place a cover (or plate) upside down for 5 minutes.
- The carrots should be crispy on the outside and soft in the middle.
- Remove from heat and stir in the honey and balsamic vinegar.
- Add sea salt to taste and top with lots of fresh chives (don’t skip this part), the chives are amazeeeeee.
Calories: 661kcal | Carbohydrates: 101g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 473mg | Potassium: 2232mg | Fiber: 19g | Sugar: 68g | Vitamin A: 114057IU | Vitamin C: 46mg | Calcium: 237mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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