Prep 5 mins
Cook 20 mins
Sometimes it is nice to have savory carrots rather that glazed or sweetened. These would go well with baked chicken, pork, or a roast. (or whatever you like)
- 1 lb baby carrots
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1⁄4-1 cup hot water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried thyme
- 1 dash pepper
- In a skillet, saute carrots and garlic in oil for 5 minutes.
- Add water, salt, thyme and pepper. Bring to a boil.
- Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.
Made one small change after cutting the recipe in half for the 2 of us ~ I used a bit of lemon pepper instead of the usual S&P! And, as much as we like carrots sweet, we very much enjoyed this garlicky side as a nice change of pace!Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]
O'kay I scaled back for 3 serves but didn.t think it was enough so added some more carrot and ui=used 11 ounzes and used the full recipe for 6 and the 3 of us gobbled u the lot great recpe thank you AZPARCHYZ made for Ausie/Kiwi Recipe Swap #70 November 2012
we liked this alot it is a nice switch up for us went with the lemon pepper also a little more water for me as carrots kinda tough