Pan-Roasted Curry Honey Carrots

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A simple side dish to go with your autumn-inspired main dishes.

Curry Honey Carrots

Put about 2 cups of baby carrots in a skillet set to medium high.

Add a little coconut or other high-temp oil to keep carrots from sticking to the pan.

Dust with a little salt and curry powder.

Toss carrots around in the hot pan until they are partially cooked and roasted looking.

Add about 1/4 cup water, and 2 teaspoons of honey (or sugar).

Simmer for about 5-10 minutes longer depending on how soft or firm you like your carrots. (Test with a fork)

Enjoy!

Published by

Michelle

Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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