1poundbaby carrotsor regular carrots sliced into coins
1Tablespoonolive oil
3garlic clovespressed or minced
¼teaspoonSea Saltor Jane's Krazy Mixed Up Salt
Instructions
Heat olive oil in a large skillet over medium heat. Add the carrots and toss to coat. Cover the pan with a lid and allow them to steam for about 5 minutes, uncovering to stir about halfway through. Don't add the garlic or salt until the process is finished.
Add pressed or minced garlic and salt to the skillet and toss to coat the carrots.
Sauté carrots over medium heat for about 10 minutes or until fork tender. Stir frequently so that the garlic does not burn and the carrots are heated on all sides. If the pan seems to dry, then add a little more olive oil.
Notes
See more expert tips and pictures above.Make-ahead and Storage: This hearty vegetable stores and reheats well.
Refrigerator - Store in an airtight container up to 3 days.
Freezer - Store in a sealed freezer bag or container for up to 2 months. Defrost overnight in the refrigerator.
Reheat - Reheat on the stovetop or in the microwave until hot.
Speed up the Cooking Process:If the cooking time seems to be taking too long, partially cover the skillet with a lid so that steam can escape while the carrots continue to cook!