Ingredients
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30
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2
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2
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2
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-
-
-
-
-
-
-
-
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Directions
Skillet Roasted Carrots!, This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today’s Kitchen cookbookrecipes made on the Today news show. It’s simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size., My husband didn’t care for these, but I thought they were pretty good! used olive oil and I sprinkled a little minced garlic on them along with the rosemary. I just had regular carrots, so I cut them in small pieces. I also halved this recipe which is good since I ended up eating them myself. Some of the bigger pieces didn’t get as tender. They almost reminded me of sweet potato fries!
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Steps
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1
Done
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Peel the Carrots, Trim Them, Leaving an Inch or So of the Green Top use Prepackaged Baby Carrots With No Tops. |
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2
Done
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Heat a Large Skillet Over Medium Heat. Add the Oil, Then the Carrots. Salt and Pepper Them. |
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3
Done
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Cook, Rolling the Carrots So They Color on All Sides, Until They Are Golden, About 5 Minutes. Add the Buttter and Rosemary and Continue Cooking Until the Carrots Are Tender, About 5 More Minutes. |
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4
Done
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Drain the Carrots on Paper Towels Befoe Serving. Enjoy! |
