This side dish boasts golden color, robust flavor with a little bit of a zip!
Makes 8 1/2 cup servings
2 Tbsp olive oil
2 lb whole small carrots, peeled, tops on, and halved lengthwise
¼ teaspoon salt
4 cloves garlic, thinly sliced
⅔ cup whipping cream
⅛ teaspoon cayenne pepper
146 Calories and 11g fat
1. In an extra large skillet cook carrots, cut sides down in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover, turn and continue cooking for 10 minutes more until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
2. Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered for 2-4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately.