Recipe courtesy of Damaris Phillips
Episode: Family Feast
Save Recipe Print
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.

Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great!

Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)

Serve right away to your impressed and amazed friends!

Cook's Note

Togarashi is a chile pepper spice blend available in specialty markets and some supermarkets.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Carrots and Rutabaga Mash

Recipe courtesy of Robert Irvine

Soy-Glazed Salmon With Cucumber-Avocado Salad

Recipe courtesy of Food Network Kitchen

Sage-Rubbed Chicken with Spicy Peach Glaze

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.