Seriously Craveworthy Carrots

Ingredients

• 1 bag organic baby carrots
• 1 tbsp coconut oil
• Sea salt to taste
• Optional finishes: your favorite vinegar or squeeze of lemon; curry powder and lime; hot sauce and honey

Instructions

1. 1Cut each baby carrot in half lengthwise so they stay long but are thinner. This takes about 4 minutes and gives you way more surface area — you're going to want it.
2. 2Heat a large cast iron skillet on medium-high to high heat. When hot, add 1 tbsp coconut oil and let it melt.
3. 3Add the sliced carrots and push them into as much of a single layer as possible. DO NOT MOVE them for at least 3–4 minutes, or until you see charred bits developing on some of the bottoms. The charring is what makes the difference.
4. 4Once the bottoms develop a char, stir them around a bit, let them char some more, and repeat until you're starting to worry you've cooked them too much (you haven't).
5. 5Turn off the heat, sprinkle with sea salt, and cover. Leave covered for about 3–5 minutes, or until fork-tender.
6. 6Finish as you like: eat as-is, sprinkle with vinegar or lemon, toss in curry powder and lime, or toss in hot sauce and honey.