Rosemary Carrots
Rosemary and carrots go beautifully together.
Ingredients
- A little extra virgin olive oil
- Carrots cut into chunks or thick slices
- Several sprigs of fresh rosemary
- Several garlic cloves peeled and bashed a bit but left largely intact
- Salt & pepper to taste
Instructions
- In a saucepan or pot with lid, heat the oil over medium heat and add he garlic cloves. Sauté for a minute before adding the carrots and rosemary. Stir a few time and season with salt and pepper, then cover with a tight fitting lid.
- Turn the heat down a bit and leave the carrots to steam in their own juices for 6-8 minutes or until done, stirring often to prevent them from burning.
- Serve warm or at room temperature. Also great as leftovers mixed into a salad.