Plus I love using my cast iron skillet when I can. I'm new to cooking on cast iron and I'm not very good at it yet but I'm working on it! The whole not 'cleaning' process has been interesting. I just rinse immediately and wipe down with more coconut oil before it goes back into the cupboard. I've only tried this recipe and a frittata with this skillet but I'm hoping to try a new one soon. Maybe I'll try a dessert! With cherries and crumbly butter topping...yes...
For now, back to these carrots! The coconut oil and curry give the carrots a glazed sweetness, combined with the salt and pepper and you have yourself a side dish that can hold its own and have you going back for seconds. I even like making these for a snack on the weekends.
And look at that, its Saturday - happy weekend everyone!
Cast Iron Carrots with Curry
1 tbsp coconut oil
5 to 8 medium sized carrots peeled and sliced 1-inch thick
1/2 tsp salt
1/2 tsp pepper
1 tsp curry powder
Heat your skillet over medium-high heat and add coconut oil. When the oil is hot add the carrots in an even layer to maximize contact with the pan. Sprinkle with salt and pepper and fry the carrots, turning ever 3 to 4 minutes until they have dark caramelized spots, about 8 to 12 minutes total. Add the curry powder and mix to combine.
Serve hot or at room temperature - both are great!
I think the solution here is to plant another cilantro to put in my kitchen window and try to get my husband to keep it alive for me!