Caramelized Carrots

Loaded with vitamin A, this side dish recipe also boasts a caramelized sweet flavor. Make it a healthy side dish by skipping the cream sauce.



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Servings: 8
Serving size: 1/2  cup
Prep Time: 20 mins
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Ingredients
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    2   tablespoons 
    olive oil
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    2   pounds 
    whole small carrots, peeled, tops on, and halved lengthwise
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    1/4  teaspoon 
    salt
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    4   cloves 
    garlic, thinly sliced
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    2/3  cup 
    whipping cream
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    1/8  teaspoon 
    cayenne pepper
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    Snipped Italian (flat-leaf) parsley

Directions
1.
In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or 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 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 146, Fat, total (g) 11, chol. (mg) 27, sat. fat (g) 5, carb. (g) 12, fiber (g) 3, pro. (g) 2, vit. A (IU) 17007, vit. C (mg) 6, sodium (mg) 160, calcium (mg) 50, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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