Skillet roasted vegetables are a great cast iron staple: prep doesn’t take long, and even coverage at consistent heat is good for your skillet. Start with carrots, but feel free to mix in shallots, or fennel, turnips and other root veggies and vary seasoning to your taste.

Be generous with cooking oil when roasting vegetables. A well oiled pan is a happy pan.


4 medium carrots (about 8 ounces), scrubbed clean
1 tablespoon olive oil
½ teaspoon kosher salt

1 tablespoon maple syrup
1 teaspoon coriander seeds, crushed in a mortar + pestle
¼ cup lightly toasted hazelnuts, roughly chopped


Preheat the oven to 425°F. Trim the greens from the carrots and halve each carrot lengthwise.


In your Field Skillet, add the carrots and drizzle with the olive oil and season with kosher salt. Using your hands, toss the carrots until they are evenly coated in the olive oil and arrange in a single layer.


Roast in the oven until the carrots are just tender and starting to lightly caramelize, about 20 minutes. Remove from the oven.


Transfer to a serving dish, then drizzle with the maple syrup and sprinkle with the coriander seeds and hazelnuts. Serve Immediately.