Sautéed Carrots

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www.theconsciousplantkitchen.com

These Garlic Rosemary Sautéed Carrots are a South-of-France-inspired side dish delicious for your holiday table.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sauteed-carrots/ or scan the QR code here ➡️

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 106.9kcal

Author: Carine Claudepierre

Ingredients

2 pounds Carrot weigh the peeled, trimmed carrots, sliced diagonally 1/4 inches slices
⅓ cup Vegetable Stock or water
2 tablespoons Olive Oil or coconut oil
3 Garlic Cloves peeled, crushed
2 branches Fresh Rosemary or oregano or rosemary
¼ teaspoon Salt
¼ teaspoon Ground Black Pepper

To serve

2 tablespoons Fresh Parsley or herbs of choice like parsley, basil

US Customary - Metric

Instructions

Trim, peel carrots, and cut sliced diagonally into 1/4 inches slices - see my pictures above for help.
In a large cast-iron pan or sauté pan, heat olive oil over medium-high heat.
Add the slices of carrots and sauté carrots for 2-3 minutes until the carrots are evenly coated with oil and shine.
Add the vegetable stock, salt, pepper, and fresh rosemary branches. Cover the pan with a lid. Reduce to low heat and simmer for 5-7 minutes, depending on how soft you want the carrots. Keep cooking for about 5 minutes.
Remove the lid, remove the thyme and discard it. Stir in crushed garlic and keep cooking for a few minutes until all the stock has evaporated.
Remove from heat, transfer to a serving dish, and top with extra fresh herbs of choice and a pinch of sea salt and pepper.

Equipment

Nutrition