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