One of our favorite ways to eat carrots is to blacken them and add a little honey. This recipe never fails and I never have left overs. Love it when the vegetables get eaten up!
Cut the carrots into matchsticks. First into thirds and then the thirds into fourths (the long way). – or even sixths for larger carrots. Just make sure they are flat on one side.
Heat the coconut oil so it’s good and hot. You want them to sizzle when they go into the pan.
Lay them so the flat side of the carrot is in the coconut oil.
See that little one getting black? That’s what you want to see.
I got this Harissa spice from my brother and sister in law. Love it. It’s a combination of Chipotle Chili, Coriander, Paprika, Caraway Seed, Ancho Chili, Mint, Birds Eye Chili, Cumin, Garlic, Himalayan Pink Salt and Vermont Maple Sugar. That’s quite a combination. You could easily use one of the spices in this combination or any spice that you really love.
This is the point you want to get to before you add the honey. Add a tablespoon of honey (I did to each pan). Then add about a 1/4 cup water.
Stand back! They sizzle up.
They are delicious.
This recipe was adapted from Damaris Phillips recipe.
- 5 large carrots
- ¼ cup coconut oil
- 2 T honey
- ½ tsp harissa
- salt and pepper
- Peel the carrots.
- Cut into thirds, then the thirds into fourths or smaller.
- Make sure they have a good flat side.
- Heat the coconut oil on medium high.
- Lay the carrots in the pan.
- I used 2 cast iron pans.
- Let blacken on one side. make sure they are good and blackened)
- Add in the honey and the spice of choice.
- Then add in about an ⅛ cup of water to each pan.
- Let them cook another 5-10 minutes until carrots are glazed and cooked through.
- Sprinkle with salt and pepper.