Midweek Dash: Easy Sautéed Carrots with Onions and Rosemary
Equipment
Large skillet or sauté pan
Ingredients
- 2 tsp olive oil
- ½ large onion julienned or cut into half-rings ⅛" wide
- 3 medium carrots cut into chubby matchsticks
- 3 garlic cloves pressed or minced
- ¾ tsp chopped fresh rosemary or ¼ tsp crushed dried rosemary
- ¼ tsp salt scant
- 3-4 grinds of fresh black pepper
Instructions
- Heat 2 tsp olive oil in a large skillet or sauté pan on medium-high heat until shimmery. Wiggle the pan a bit so that oil coats the entire bottom.
- Add the ½ large onion, 3 medium carrots, 3 garlic cloves, ¾ tsp chopped fresh rosemary, ¼ tsp salt, and 3-4 grinds of fresh black pepper. Cook 5 minutes, stirring occasionally, until onions are slightly translucent but still opaque enough to hold their shape, and carrots are "al dente." (Not crisp, but still firm to the bite!)
- Serve garnished with sprigs of fresh rosemary if you have them.
Notes
Variations: Instead of rosemary, try:
- sage (¾ tsp chopped fresh or ¼ tsp crushed dried), or
- a pinch of nutmeg, or
- 1 tsp lemon zest, 2 tsp fresh parsley (add both in the last minute of cooking), and then season to taste with lemon juice
Nutrition
Calories: 63kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 0.4gSodium: 237mgPotassium: 244mgFiber: 2gSugar: 4gVitamin C: 6mgCalcium: 32mgIron: 0.3mg
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