ITALIAN CARROTS
I've made this dish many times during the summer and fall, especially when I can get fresh carrots, easily, from the Farmer's Market or Co-Op. They go especially well with pasta or grilled sausages: anything spicy is a great accompaniment to the sweetness in this lovely side dish!
Provided by David J Rust
Categories Vegetable
Time 25m
Yield 4 servings (small), 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the carrots and peel the garlic. NOTE: If the carrots are fresh and do not have too many knobby nooks and crannies, I scrub them rather than peel them, preferring to keep the flavor and nutrients of the skin. Just be sure to get off all the dirt, black spots, deep cracks, and both ends.
- Slice the carrots into medallions, on the bias about 1/4" thick. Mince the garlic. Set the vegetables aside.
- In a non-stick skillet over medium-high heat, add the fennel seeds to the dry pan. Slide them around gently or stir with a wooden spoon to prevent burning but cook them to brown. You want to smell the faint liquorice aroma of the seeds and see their brown color darken just slightly. At this point, add the butter and oil.
- When the butter melts, add the carrots and garlic, stirring to coat everything in the seeds and liquid. Reduce the heat to medium-low, browning the carrots in the fat, stirring occasionally to prevent burning. This should take about 10-12 minutes.
- Sprinkle with the sugar and, once it has coated the carrots, season with salt and pepper to taste.
- Remove to a platter and serve.
Nutrition Facts : Calories 92.5, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 50.9, Carbohydrate 8.6, Fiber 2.3, Sugar 4.3, Protein 0.9
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Tetrixx Official
[email protected]I'm going to try this recipe tonight. I'll let you know how it turns out.
Graciela Garcia
[email protected]I'm not a big fan of carrots, but this recipe might change my mind.
Paul Jowi
[email protected]I'm always looking for new carrot recipes. This one sounds like a winner.
Gabriel Black
[email protected]This recipe looks delicious. I'm going to make it for my next dinner party.
Shaza Mkanna
[email protected]I can't wait to try this recipe.
Jonathan Campos
[email protected]This recipe is a keeper!
Bandile Bandile
[email protected]I've made this dish for my family and friends and they all love it.
Bafe Deblke
[email protected]This is a great recipe for busy weeknights.
Macario Hernandez
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Usama Abdulghaffar
[email protected]This recipe is easy to follow and the results are amazing.
Andrina Woodard
[email protected]I've tried many Italian carrot recipes, but this one is by far the best.
Shams mohamed Amen
[email protected]This is a great recipe for a healthy and delicious side dish.
Kailash Thapa
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about it.
Nae Chandler
[email protected]This recipe is a great way to get kids to eat their vegetables.
BERRY Verry
[email protected]I love the combination of flavors in this dish. The carrots, honey, and balsamic vinegar are a perfect match.
Sunny Dhuddi
[email protected]This is a great recipe for a quick and easy side dish.
Masha Ibrahim
[email protected]The carrots were so tender and flavorful. I will definitely be making this recipe again.
Gideon Khunia
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Joyce Okpala
[email protected]These carrots were a hit at my dinner party! Everyone loved them and asked for the recipe.