Charred Baby Carrots
- 3 tablespoons unsalted butter
- 2 pounds baby carrots, peeled and trimmed
- 2 cloves garlic, smashed
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cardamom
- 2 tablespoons chopped fresh parsley
- Garnish: chopped fresh parsley
- In a large cast-iron skillet, melt butter over medium-high heat. Add carrots, garlic, salt, pepper, and cardamom; cover and cook, stirring occasionally, until charred and tender, about 15 minutes. Stir in parsley. Garnish with additional parsley, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/charred-baby-carrots/
3.5.3251