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.

Caramelized Carrots
1/2 cup
20 mins
by 4.5 3  people
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  • 2 tablespoons olive oil
  • 2 pounds whole small carrots, peeled, tops on, and halved lengthwise
  • 1/4 teaspoon salt
  • 4 cloves garlic, thinly sliced
  • 2/3 cup whipping cream
  • 1/8 teaspoon cayenne pepper
  • Snipped Italian (flat-leaf) parsley
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.
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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