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From the 100 Days of Real Food cookbook. Time: 10 minutes.

Servings: 4

Servings: 4
Ingredients
  • 2 pounds fresh carrots, washed, peeled, and trimmed (or bagged carrot chips)
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 teaspoon chopped fresh rosemary
Steps
  1. Cut the carrots into ½-inch pieces. To make this dish “fancy,” cut the carrots at an angle. Pat the carrots dry to allow them to sear in the pan instead of steam.
  2. In a medium sauté pan over medium-high heat, heat the olive oil. When the oil is hot, add the carrots and a big pinch of salt. Stir and cook for 6 to 7 minutes, then sprinkle in the fresh rosemary. Cook for another 1 to 2 minutes, or until the carrots are somewhat tender (but not mushy) when pierced with a fork. Serve warm.
 

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