Pan roasted carrots with rosemary – Carote in padella con rosmarino
A healthy side dish, perfect to serve with meat, fish or any other type of protein. The secret of these carrots? The cut!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
$2-3 total*
2-3 people
Print
Ingredients
- 500 g (1 pound, about 10) carrots
- 1 tbsp extra virgin olive oil
- 1/2 tbsp unsalted butter
- 1 garlic clove
- 1/4 teaspoon salt, more to taste
- 1 tbsp coarse salt (for boiling the carrots)
- 1 spring rosemary
Preparation
Bring a large pot of water to a boil.
Peel, trim, wash the carrots. and slice the carrots 1/4 inch thick (about 5 mm). Cut them diagonally in 1/4-inch slices (see images below).
Add the coarse salt to the water and boil the carrot pieces for 6-7 minutes.
Meanwhile, heat a large skillet over medium heat. Add the oil, butter, pressed garlic clove and brown for 2-3 minutes.
Drain the carrots and add them to the skillet. Salt them and cook for 2-3 minutes at medium heat.
Tips & notes
- Cutting the carrots before boiling them allows you to cook them for a very short time and obtain a super bright orange color!
- Once cooled, you can store the carrots in an airtight container in the fridge for up to 3 days.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
Did you make this recipe? I'd love to see it!
Share a picture on Instagram with the hashtag #lessbuttermoreoil or tag me in your pictures and stories with @lessbuttermoreoil
