Carrots are one of the very few vegetables that, interestingly enough, are better for you cooked than raw. I absolutely LOVE carrots- I find them to be a very sophisticated ingredient on any plate as the color spectrum for different carrots is basically that of the rainbow… they’re filling enough to substitute for a lot of different starches, the sweetness in them only enhances the flavor of anything you pair them with… and they’re excellent for any of your four-legged dinner guests.
Servings: As many as you chose
Prep Time: 10 minutes
Cook Time: 15 minutes
- Tri-color carrots, whole (The number of Carrots is entirely up to you. For a single serving I would suggest 3-4)
- 2 Cloves of Garlic, roughly chopped
- 3 Sprigs of Fresh Rosemary
- 1 Heaping Tablespoon of Sea Salt
- 3 Tbsp. Grapeseed Oil
- 1 Tsp. Ground Pepper
- 1/4 Cup Water
- Wash Carrots well in cold water, and chop to desired size.
- Whether or not you want to peel the carrots is entirely up to you. If you do decide to- now would be the time to do so. I personally love carrot skins and NEVER remove them- I think they really offer an extremely rustic flavor to whatever you’re cooking them with… plus- I’d like to think you get more vitamins from the skins. Makes sense, right?
- Roughly chop the garlic, and set aside.
- Roughly chop the rosemary.
- In a deep skillet, or shallow pot, warm Grapeseed oil and add all ingredients with the exception of the Carrots and the water.
- Once the Garlic and Rosemary are fragrant add the Carrots and the water, cover the pan, keeping the heat at a medium-high setting, and allowing the water to completely cook down.
- After about 10 minutes the water should be completely cooked down and the carrots will slowly start to brown. Continue to cook until they’re nicely browned and look completely scrumptious.
There you have it! Enjoy on their own, or on the side of just about any dish. Let me know what you think!
Side note: I always cook one extra carrot- In case you didn’t notice, they happen to be Henry’s favorite.