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.
Ingredients
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2 Tbsp. olive oil
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2 lb. whole small carrots, peeled, tops on, and halved lengthwise
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1/4 tsp. 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 tsp. 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
Calories 146, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 27 mg, Sodium 160 mg, Carbohydrate 12 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 5%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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