Skillet Roasted Carrots!

By gstark

This recipe is from Tom Colicchio, the head judge of Top Chef.

Ingredients

• 30 baby carrots (3-4 inches long)
• 2 tablespoons peanut oil (or olive oil)
• kosher salt and black fresh ground black pepper
• 2 tablespoons unsalted butter (or salted butter)
• 2 sprigs rosemary
• 2 Tbsp Honey

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

1 Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops). 2 Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them. 3 Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter, rosemary and honey. Continue cooking until the carrots are tender, about 5 more minutes. 4 Drain the carrots on paper towels befoe serving. Enjoy!