Glazed Carrots Cast Iron

Peel and cut the carrots into 3 long spears cut in half lengthwise then cut each half into 3 pieces. Add carrots in a single layer.

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Using your hands toss the carrots until they are evenly coated in the olive oil and arrange in a single layer.

Glazed carrots cast iron. Sprinkle with salt and pepper. Once the oil is hot add the carrots work in batches so that each is flat to the pan. Add in the carrots stir well to coat and.

Add to pan and cook 1 minute or until carrots are glazed. Cook for 5 7. Toss the carrots with olive oil and place on one side of the Grill Topper.

Heat olive oil on medium-hi in a cast iron or heavy bottom skillet. Add olive oil and butter to pan. Add butter to a large heavy skillet on medium heat.

Add the water or broth and the. Preheat oven to 425 To brown butter place sliced butter and put in a 12 cast iron skillet over medium heat and let melt Watch and stir butter until it becomes light brown remove from heat and. Roast in the oven until the carrots are just tender and starting to lightly caramelize about 20 minutes.

Cook without stirring for 5 minutes. Add carrots and cook lightly until they start to brown a little bit about 5 minutes. In your Field Skillet add the carrots and drizzle with the olive oil and season with kosher salt.

In a large skillet I used a 12 inch heat 2 tablespoons of the butter until melted. Stir and arrange in a single layer. While the carrots are cooking place an 8-inch skillet on the grill and add the butter.

Add the trout to the other side of the topper and grill over direct heat for about 10 minutes. Combine water hoisin sauce maple syrup and salt. Cook without stirring for 5 more minutes.

Heat a large cast-iron skillet over medium-high. Once melted add the brown sugar orange juice salt and pepper.

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