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Categories:Viewed: 68 - Published at: 2 years ago
Ingredients
- 30 baby carrots (3-4 inches long)
- 2 tablespoons peanut oil (or olive oil)
- kosher salt and black fresh ground black pepper
- 2 tablespoons unsalted butter (or salted butter)
- 2 sprigs rosemary
Method
- Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
- Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
- 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.
- Drain the carrots on paper towels befoe serving. Enjoy!
