Skillet Roasted Chili Carrots


They’re good for your eyes, they’ll help you grow up big and strong. Eat your dang carrots! Mum always said. (Love you mum.) These are so wicked easy, sweet and delicious! We’ll often cook up a big batch and have the extras in the fridge to snack on.

Preheating your cast iron skillet helps give these orange beauties a nice caramelization while fresh mint brightens everything up. You can also dirt roast, shred or just admire these pieces of orange candies, and so much more. Butchering these root veggies in different ways makes them versatile for use in soups, slaws and pot pies but you already knew that.


  • 1 lb medium-sized carrots
  • 2 T sesame oil
  • 1 T Korean chili flakes (Gochugaru)
  • 1 T sliced garlic
  • 1 t coarse salt
  • 1 t black pepper
  • 1/2 t smoked paprika
  • a few sprigs of mint


  1. Place a large cast iron skillet into an oven. Preheat to 400 degrees. Heat for 20 minutes. Or use the stove to and heat on med-high until Hot AF
  2. Add the carrots to a large bowl, rubbing them down with the sesame oil, followed by the rest of the ingredients, except for the mint.
  3. Assemble carrots onto the hot cast iron pan (be sure to use a pot holder!) and roast for 20 to 30 minutes, rolling the carrots halfway through the roast time. Continue cooking as needed until done to your liking.
  4. To serve, garnish with fresh mint leaves.


Don’t have a cast iron skillet? Maybe it’s time! They’re not just for camping ya know and we’re not being paid to say that. We have several (for pressing shrooms of course) even two of each kind. Cast iron skillets are ideal for developing a good muscle and an excellent sear, holds heat evenly better than anything we’ve used for cooking (and it doubles as a great background for capturing whatever you’re cooking on instagram.) Plus, since they’re considerably heavier than most pans, we consider them an exercise tool for our kitchen crossfit routines … more on that soon. But don’t take our word for it, try them out for yourself.

A few tips on maintenance and care: To clean, scrub it down with hot water and dry well to avoid rusting then coat with a small layer of oil to preserve. To loosen any stuck on bits, use salt instead of abrasive pads, and keep any acidic liquids off the surface of the pan to avoid damaging it. Some cast iron pans come pre-seasoned, but check out this method on how to season or maintain a seasoned cast iron pan if you need to do that.

We used gochugaru in this recipe, and recommend it. However, if you can’t find it, you can sub with regular ‘ol red chili flakes.

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