Looking for a quick, relatively simple 5-step recipe? Try this Caramelized Carrot recipe - it's amazing! Perfect for using up all the carrots I'm growing in my garden...
Caramelized Carrots
- 1 tablespoons olive oil
- 1 pound whole small carrots, peeled, tops on, and halved
lengthwise
- 1/8 teaspoon salt
- 2 cloves garlic, thinly sliced
- 1/3 cup whipping cream
- Dash teaspoon cayenne pepper
- Snipped Italian (flat-leaf) parsley
1. ) In an extra-large skillet cook
carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10
minutes.
2. ) Uncover.
Turn carrots, add garlic. Cover and continue cooking for
10 minutes more or until carrots are tender and both sides are golden
brown. During cooking, gently shake skillet occasionally to prevent
carrots from sticking.
3. ) Transfer carrots to serving plate, cover and keep warm.
4. ) Add cream and cayenne pepper to skillet. Bring to boiling.
Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly
thickened.
5. ) Pour over carrots. Serve immediately.
