Ingredients

8 carrots
4 cloves garlic, peeled & minced
¼ cup chopped parsley (or 1 Tbsp. dried parsley)
1 Tbsp butter
1 Tbsp. olive oil
Salt & Pepper

Instructions

1) Scrub carrots, but do not peel. Trim off tough ends and julienne, or cut into coins

2) Steam carrots just until crisp-tender (about 10-12 minutes)

3) Melt butter and olive oil in a 10-inch skillet, over medium-hi heat. Add carrots and toss to coat. Season with salt & pepper to taste. Add garlic and toss to coat. Cook approximately 2 minutes to coat carrots and roast the garlic. Add parsley, and toss to coat. Cook an additional minute and serve.

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