Savory Sautéed Carrots

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This recipe is for those of you who have fallen out of love with carrots. Before this recipe, I would usually only eat raw baby carrots with hummus or ranch dressing, or I would enjoy some in a pot roast or stew. Growing up, my mom or Grandmommy would make carrots with brown sugar and butter. Although that is a delicious and Southern way to prepare our little orange vegetable friends, I’ve always preferred salty to sweet! Seriously, I will choose french fries (or any potato really) over ice cream any day!

After we had our first daughter (nearly 9 years ago!!!) our wonderful community of family and friends signed up to bring us meals. One of my former coworkers, who trained me and taught me how to be an office coordinator, brought these carrots and I fell in love! She brought them with delicious oven-baked drumsticks, green beans and a salad with cranberries and blue cheese and it was one of the best meals we received! Ever since, I’ve made these carrots with my Lemon Roasted Chicken, on the side of steak dinners, at Thanksgiving and with a ham on Easter. You can really cook them any time. I even put some leftover carrots on a salad one time and it was delicious! They are savory, healthy and delicious- the best combination!

I hope you enjoy this recipe as much as I do!

What You Will Need:

• Large Skillet (I like using my stainless steel Cuisinart pan- the thickness on the bottom is great and the heat is distributed really evenly)

• Cutting Board

• Large Knife

• Vegetable Peeler (this is the kind I really like- it peels anything quickly and easily!)

Recipe:

I hope that this recipe makes you fall in love with carrots again! Let me know what you think of it!