Getting people to eat cooked carrots is sometimes a challenge. This recipe has been in our family for 3 generations. I've never had the recipe fail and die-hard carrot haters frequently ask for seconds.
4cloves garlic, peeled & minced
¼cup chopped parsley (or 1 Tbsp. dried parsley)
1Tbsp. olive oil
Salt & Pepper
No nutrition information available
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.