1/5 Photos of Skillet Roasted Carrots!
This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes 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 Private Note
Units: US | Metric
- 1Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
- 2Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
- 3Cook, 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.
- 4Drain the carrots on paper towels befoe serving. Enjoy!
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Skillet Roasted Carrots!
Serving Size: 1 (59 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 91.2
- Calories from Fat 75
- Total Fat 8.4 g
- Saturated Fat 3.2 g
- Cholesterol 10.1 mg
- Sodium 39.5 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 1.4 g
- Sugars 2.3 g
- Protein 0.3 g
The following items or measurements are not included: