Midweek Dash: Easy Sautéed Carrots with Onions and Rosemary
 
Prep time
Total time
 
Author:
Recipe type: Side
Serves: 3
Ingredients
  • 2 tsp olive oil
  • ½ large onion, julienned or cut into half-rings ⅛" wide
  • 3 medium carrots, cut into chubby matchsticks
  • 3 garlic cloves, pressed or minced
  • ¾ tsp chopped fresh rosemary (or ¼ tsp crushed dried rosemary)
  • scant ¼ tsp salt
  • 3-4 grinds of fresh black pepper
Directions
  1. Heat olive oil in a large skillet or saute pan on medium-high heat until shimmery. Wiggle the pan a bit so that oil coats the entire bottom.
  2. Add the onions, carrots, garlic, rosemary, salt, and pepper. Cook 5 minutes, stirring occasionally, until onions are slightly translucent but still opaque enough to hold their shape, and carrots are "al dente." (Not crisp, but still firm to the bite!)
  3. Serve garnished with sprigs of fresh rosemary if you have them.
Notes
Variations: I haven't given these a whirl yet, but I'd love to once I eat the four batches of carrots I've got socked away in my freezer. Better yet, why don't you be the guinea pig and report back? Super! Instead of rosemary, try:

-sage (¾ tsp chopped fresh or ¼ tsp crushed dried), or
-a pinch of nutmeg, or
-1 tsp lemon zest, 2 tsp fresh parsley (add both in the last minute of cooking), and then season to taste with lemon juice
Recipe by Veggie Quest at https://www.veggie-quest.com/2011/02/midweek-dash-easy-sauteed-carrots-with/