In our last CSA box from Hopkins Farms, David threw in a bag of baby carrots, and I needed to come up with something easy to get them on our plates last week. I knew my girl Ina Garten would have something to say about them, and I promptly found her recipe for sauteed carrots. Minimal ingredients and simple prep. I was sold, and you will be, too. In the words of Ina herself, these are “JUST FABULOUS!”
We couldn’t get enough of these carrots! This recipe will be one I use forever and ever, Amen.
Ina Garten’s Sauteed Carrots Recipe
– 1 bag baby carrots
– 2 tablespoons unsalted butter (if on Whole30, use ghee)
– salt & pepper
– 1.5 tablespoons chopped fresh herbs (Ina recommends dill and parsley, but I think rosemary would be delicious, too!) OR just give it a few shakes of dried dill weed if you’re in a hurry.
Place baby carrots (or 6 cups peeled and cut whole carrots) in a saute pan and barely cover with water (about 1/3 to 1/2 cup). Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and continue to saute until the water has evaporated and the carrots are coated with butter. Remove from heat, toss with herbs, salt and pepper to taste, and serve immediately.
NOW HOW EASY IS THAT?????
But seriously, this carrot recipe is a real winner. Write it down. Right meow.