1825 Pearl A, Boulder, CO 80302
These roast carrots are an amazing side, and can go in the oven or the grill too. Doing them on the cast iron pan is a great way to start, so you can really control the heat and see how burned looking they get, yet are perfect and al dente on the inside. When you can find the beautiful colored carrots, I would highly recommned that. Serve as a side or as a snack!
8 carrots, multi color if possible
2 TBSP olive oil
Squeeze of lemon
Heat a cast iron pan on high heat. Coat bottom in oil. Place whole carrots in, letting char on all sides, about 10-15 minutes. Salt and remove. When cool slice on the bias. Serve with chimmichurri or maple tahini dressing, or toss into a salad.