Garlic Butter Cooked Baby Carrots

Baby-Cut Carrots: You’ll need a one-pound bag of baby-cut carrots. These are sometimes labeled baby carrots or mini carrots. You can use them all interchangeably. Open and drain away any of the liquid they are packed with. You can also use whole carrots that you peel and slice.

Garlic: The main flavor component in this recipe is garlic. I recommend chopping the garlic from fresh. You’ll need about 2 medium cloves for two tablespoons.

Butter and Olive Oil: You’ll need unsalted butter and olive oil to cook the garlic and carrots in.

Salt and Pepper: To season

Dill: This is optional, but I really love the classic taste. For an easy option use a couple of pinches of dill weed instead of fresh dill. It perks up really well once stirred into the hot carrots.

Directions at healthyseasonalrecipes.com

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