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.
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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