Charred Rainbow Carrots with Cacao Chile

Prep time

15 minutes

Cook time

10 minutes

Total time

25 minutes

Servings

Ingredients

Bring 3 quarts of heavily salted water to a boil in a large pot. Blanch the carrots by dropping in the boiling water, then cook until the water comes back up to a boil and then remove the carrots.
In a large cast-iron skillet over medium-high heat, sear the carrots on all sides until softened throughout and lightly charred, about 10 minutes. Transfer to a serving plate and drizzle with Cacao Chile sauce and hot honey, then sprinkle with cilantro and sliced radishes.