Roasting is my favorite way to cook carrots. Doing them on the stove in a pan cuts the time in half and creates more caramelization. Keep reading for my Pan Roasted Petite Rainbow Carrots.
If you’re anything like me, you have the best intentions to plan out holiday dinners, but you always feel like the menu is not good enough. You find yourself changing a few side dishes last minute. Sweet S does last minute grocery runs for me more than I’d like to admit. Last week it was for an avocado.
If you’re still deciding between what side dish to serve with that baked ham, look no further. These Pan Roasted Petite Rainbow Carrots take 25min and will be the easiest thing you cook all day.
All it takes is a quick seasoning of turmeric, black pepper, salt, honey and apple cider vinegar then pan roasted in coconut oil.
When cooking with turmeric, you always want to make sure it’s consumed with black pepper and a healthy fat. This helps all the goodness from the turmeric (the curcumin) get absorbed into your bloodstream.
You can find these cute petite carrots at Trader Joes, if you don’t have a TJ’s near you and cannot find petite rainbow carrots, regular carrots will do just fine. I would just cut them into carrot sticks.
TBH it took all my will not to eat all of these carrots right out of the pan as they were cooking. Okay, so I actually had to stop eating them out of the pan, because I burned the roof of my mouth. The caramelization of the carrots create this beautiful char that’s slightly smokey and sweet and utterly irresistible. To create that char it’s important to not move the carrots around while they are in the pan, that’s the only way they’ll get that gorgeous caramelization. Don’t worry, it’ll look like the carrots are burning, but it’s just the sugars crystalizing. To get the char on both sides, flip the carrots over halfway through cooking.
Tell me, what is your favorite way to cook carrots? If you make this recipe remember to tag #MLRecipes.
Until next time,