 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
My favorite way to make carrots now; I got the recipe from my mom, who made them at Christmas last year. They have a delicious flavor and aren't overly sweet. If you can't find the petite carrots, use regular carrots cut into matchsticks or baby carrots cut lengthwise into halves or quarters. Ingredients:
3 -4 tablespoons butter |
1/2 cup coarsely chopped onion |
1 (12 ounce) bag petite baby carrots (extra thin baby carrots) |
1 dash ground nutmeg |
salt & pepper |
Directions:
1. Melt butter in a medium skillet over medium heat.
2. Add onions and cook, stirring often, until soft and transparent.
3. If butter begins to brown, reduce heat to medium-low.
4. Add carrots and cook, stirring often, until tender, about 5 minutes for crisp-tender.
5. Season with a dash of nutmeg and salt & pepper to taste.
|
|