Thursday, April 22, 2010

Pan-Braised Carrots

This is one of my FAVORITE ways to cook carrots! They turn out wonderful every time and are just SO pretty! I have been known to bring this dish to many Easter dinners. It's also a favorite to prepare when having company. It goes nicely with many different meat entrees, and the fresh spices can be changed up to your liking! Hope you enjoy this simple, yet elegant side!

2 bunches slender whole carrots, with green tops
2 T olive oil
1-2 cloves garlic, minced
2 T honey (optional)
Fresh chives, minced, about 2 T (sometime, I use rosemary)
salt & pepper to taste, optional
about 1/2 C water (or chicken broth for additional flavor)

Peel carrots, and trim tops, leaving about 1-2 inches of the green. Heat oil in skillet and saute the garlic. Add honey (if desired), chives or rosemary, carrots. Toss all ingredients gently, until carrots are nicely coated. Add broth or water, reduce heat, cover, and cook until just tender (about 10 minutes). Add salt and pepper to taste (optional) ...and serve! Easy and beautiful!


neile said...

Yum!!. Just made these tonight! Excellent complement to steak and sauteed greens. As always, thanks Kelly for your great recipes!!!

Kelly Greco said...

Yay! Glad you liked them!

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