Rustic Brown Sugar Carrot and Apple Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 3 medium carrots, peeled and sliced 0.25 inch thick
• 2 firm apples (Honeycrisp, Braeburn, or Granny Smith), cored and sliced 0.25 inch thick
• 3 tbsp unsalted butter
• 1/3 cup (70 g) packed light or dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/4 tsp fine salt
• 2 tbsp water, apple juice, or apple cider
• 1 tsp vanilla extract
• Optional: 1 tsp lemon juice, 2 tbsp chopped toasted pecans or walnuts

Do This

• 1. Prep carrots (peel and slice) and apples (core and slice; toss with lemon if using).
• 2. In a 10-inch cast-iron skillet, melt 2 tbsp butter over medium heat; add carrots and salt and sauté 4–5 minutes.
• 3. Add water or cider, cover, and cook 4–5 minutes more, until carrots are just fork-tender and most liquid is gone.
• 4. Push carrots to one side, add remaining 1 tbsp butter and apples; cook 3–4 minutes until apples soften slightly.
• 5. Sprinkle in brown sugar, cinnamon, and nutmeg; toss everything together and cook 4–6 minutes until glossy, thick, and syrupy.
• 6. Remove from heat, stir in vanilla, adjust seasoning, top with nuts if using, and serve straight from the skillet.

---

Why You’ll Love This Recipe

• It tastes like campfire caramel apples and glazed carrots had a cozy, rustic mash-up in a single skillet.
• Uses simple pantry and produce staples, but feels special enough for holidays or chilly weekend breakfasts.
• Cooked in one pan (cast iron is perfect), so cleanup is easy whether you are at home or at a campsite.
• Versatile: serve as a side with pork or chicken, over oatmeal or pancakes, or as a warm dessert with ice cream.

Grocery List

• Produce: Carrots, apples, optional lemon.
• Dairy: Unsalted butter.
• Pantry: Brown sugar, ground cinnamon, ground nutmeg, salt, vanilla extract, optional nuts (pecans or walnuts), water or apple juice/cider.

Full Ingredients

Main Skillet: Brown-Sugar Campfire Carrots and Apples

• 3 medium carrots (about 8 oz / 225 g), peeled and sliced into 0.25 inch thick rounds on a slight angle
• 2 medium firm apples (about 16 oz / 450 g total), such as Honeycrisp, Braeburn, Pink Lady, or Granny Smith, cored and sliced 0.25 inch thick (leave peels on for color)
• 3 tbsp unsalted butter, divided
• 1/3 cup (70 g) packed light or dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional but cozy)
• 1/4 tsp fine sea salt or kosher salt, plus more to taste
• 2 tbsp water, apple juice, or apple cider (for steaming the carrots)
• 1 tsp pure vanilla extract
• Optional: 1 tsp fresh lemon juice to toss with apple slices and brighten the flavor

Optional Garnishes

• 2 tbsp chopped toasted pecans or walnuts
• Extra ground cinnamon or a pinch of ground ginger
• Flaky sea salt for a sweet-salty finish

Step-by-Step Instructions

Step 1: Prep the carrots and apples

Peel the carrots and slice them on a slight diagonal into 0.25 inch thick coins. Cutting them all about the same thickness helps them cook evenly. Rinse and dry the apples. Core them and slice into 0.25 inch thick wedges, leaving the peel on for color and texture. If you like, toss the apple slices with 1 teaspoon lemon juice in a bowl to help keep their color and add a gentle brightness to balance the sweetness.

Step 2: Melt butter and start the carrots

Place a 10-inch cast-iron skillet (or other heavy skillet) over medium heat on your stovetop or on a sturdy grate over a bed of medium campfire coals. Add 2 tablespoons of the butter and let it melt completely, swirling the pan so the bottom is well coated. Add the sliced carrots and sprinkle with the 1/4 teaspoon salt. Cook, stirring occasionally, for 4–5 minutes, until the carrots start to take on a bit of color around the edges but are still fairly firm.

Step 3: Steam the carrots until just tender

Pour in the 2 tablespoons of water, apple juice, or apple cider. The pan will hiss and steam. Immediately cover the skillet: use a lid if you have one, or a piece of heavy-duty foil crimped around the edges if you are cooking outdoors. Reduce the heat to medium-low (or move the skillet to a slightly cooler spot on the grate) and cook for 4–5 minutes. The carrots should become just fork-tender, and most of the liquid should evaporate. If there is still a lot of liquid, remove the lid and let it bubble off for another minute or two.

Step 4: Add the apples and soften them

Push the carrots to one side of the skillet, creating a bare spot on the other side. Add the remaining 1 tablespoon of butter to the empty side and let it melt. Add the sliced apples on top of the melted butter. Cook for 3–4 minutes, gently stirring the apples and carrots together toward the end of the time. The apples should begin to soften but still hold their shape; you do not want applesauce, just tender slices.

Step 5: Stir in brown sugar and warm spices

Sprinkle the brown sugar evenly over the carrots and apples. Dust with the ground cinnamon and, if using, the ground nutmeg. Use a wooden spoon or heat-safe spatula to gently toss everything together until well coated. Cook over medium to medium-low heat for 4–6 minutes, stirring frequently. The sugar will melt into the butter and juices, turning into a glossy, bubbling syrup that clings to the carrot and apple slices. If you are over a campfire, watch the heat: if the sugar mixture smells like it is starting to scorch, shift the skillet to a cooler area or lift it slightly away from the flames.

Step 6: Finish with vanilla and adjust the consistency

When the carrots and apples are both tender and coated in a shiny, thick glaze, remove the skillet from the heat. Stir in the vanilla extract; it will sizzle a little and smell wonderfully warm and sweet. If the sauce looks too thick or sticky, add a teaspoon or two of water or cider and stir until it loosens into a spoonable glaze. If it looks too thin, return the skillet to low heat and simmer for another 1–2 minutes, stirring, until it thickens to your liking. Taste and adjust: add another pinch of salt to sharpen the flavors or a little extra cinnamon for more spice if desired.

Step 7: Garnish and serve rustic-style

Sprinkle the top with chopped toasted pecans or walnuts if you like, along with a light dusting of cinnamon or a tiny pinch of flaky sea salt. Serve the carrots and apples piping hot, straight from the cast-iron skillet, set on a trivet or folded towel. They are excellent as a cozy side dish with roasted chicken, pork chops, or sausages, or as a sweet-savoury topping for pancakes, waffles, oatmeal, or even vanilla ice cream. For that full campfire feel, bring the skillet to the table and let everyone spoon out their own helping.

Pro Tips

• Pick the right apples: Use firm, slightly tart apples like Honeycrisp, Braeburn, Pink Lady, or Granny Smith so the slices hold their shape and do not turn mushy.
• Keep slices even: Aim for 0.25 inch thick pieces for both carrots and apples. Matching thickness helps everything cook at the same pace.
• Mind the sugar: Brown sugar burns quickly on high heat. Keep the heat at medium to medium-low, especially once the sugar goes in, and stir often.
• Cast iron is your friend: A well-seasoned cast-iron skillet gives great caramelization and retains heat, whether on a stove or over a campfire.
• Adjust sweetness: For a less-sweet dish, reduce the brown sugar to 1/4 cup and add a squeeze of lemon at the end to brighten the flavors.

Variations

• Maple-Pecan Version: Replace 2 tablespoons of the brown sugar with 2 tablespoons pure maple syrup. Stir in 2–3 tablespoons chopped toasted pecans at the end for rich crunch and flavor.
• Spiced Whiskey Glaze (Adults Only): After the sugar has melted and thickened, stir in 1–2 tablespoons bourbon or whiskey and simmer for 1–2 minutes to cook off some of the alcohol. The flavor pairs beautifully with the brown sugar and cinnamon.
• Cozy Savory Twist: Reduce the brown sugar to 3 tablespoons and add a few grinds of black pepper and 1 teaspoon finely chopped fresh rosemary toward the end for a sweet-savoury side that works great with roast meats.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of water or apple cider, stirring occasionally, until warmed through and glossy again. You can also reheat in the microwave in 20–30 second bursts, stirring between each burst. For make-ahead prep, you can slice the carrots and apples up to 1 day in advance; store them separately in containers in the fridge (toss the apples with a little lemon juice to prevent browning). You can also fully cook the carrots through Step 3, cool them, and then finish the recipe with the apples and brown sugar right before serving for the freshest texture.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 190 calories; 8 g fat; 5 g saturated fat; 0 g trans fat; 0 mg cholesterol (from butter, minor); 120 mg sodium; 32 g carbohydrates; 3 g fiber; 25 g sugars; 1–2 g protein. These numbers are estimates and will vary based on the exact ingredients and brands used.