Yield: Serves 2-4
2 bunches thin carrots, multi-colored if possible, peeled and all but ½ -in. of tops removed
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Oven Temperature: 530-560 degrees*
Flame Height: 5
- Heat a 12-in. cast iron or an aluminum skillet** in front of the flame for 4 minutes.
- Toss carrots in a bowl with a little olive oil and salt and pepper to taste.
- Remove the pan to the mantle, add the carrots and toss 2 or 3 times in the pan. Move the pan to the center of the oven and sauté, stirring once or twice, for 3-4 minutes. Turn the pan 180 degrees half way through the cooking process.
- Carrots should have good color without being shriveled. They will continue to cook as they cool, so remove from the oven just before they become tender.
*You can sauté at any temperature over 490, depending on what else you are cooking in the oven at the same time
**Or you can use a non-stick sauté pan, but do not pre-heat it.