Recipe courtesy of Damaris Phillips
Episode: Family Feast
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

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Triple Citrus Glazed Grilled Salmon

Recipe courtesy of The Neelys

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          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.