Monday, February 3, 2014

Pan-Roasted Herbed Carrots

Lately in my produce box we have been getting lots of carrots so I wanted to try something new to cook them and this is what I came up with!

10 carrots (my carrots are about 6 inches long and maybe and inch thick, so if you get store bought carrots you might want to cut them down.)
1/4 cup chopped Parsley
2 cloves minced Garlic
2/3 cup chicken stock
2 TBL olive oil

Add the stock, oil, garlic and carrots to a pan. Heat and let simmer for 12-15 minutes with the lid on. If your stock evaporates before the 12-15 minutes just add a little more in. Make sure to roll the carrots around every now and then so they cook evenly.

Uncover and let the stock cook down for minute and add in the Parsley. Cook for another 2-3 minutes and keep the carrots moving so they don't burn! And that's it!

Find the recipe for this Roasted Chicken HERE!
An easy side that looks and tastes awesome!!

1 comment:

  1. Oh my goodness, love all the dishes you’ve been cooking up! They look amazing would definitely make any day better! So glad that you made these dishes. Thanks for the tip.Happy to read your post and appreciating you for making this better and yummy foods.