Step By Step Instructions:

Pan Seared Baby Carrots w/ Garlic, Rosemary, Sage, & Thyme

Sometimes you have to opt for the healthy option, and these baby carrots after they have been roasted with fresh herbs and lemon olive oil, are fantastic! They might not cure that tater tot or french fry craving but, you feel better, and have no guilt after enjoying these as your side dish 🙂 

 

 

Here is what you do: 

  1. Heat the extra virgin olive oil (EVOO) in a med/large saute pan over medium heat (I used Lemon EVOO, and it was amazing, but any flavor you have will be perfect!) 
  2. Once the oil is warm, add in the lemongrass paste and stir 
  3. When the oil and lemongrass are warm and mixed together, add in the chopped garlic by itself to flavor the oil, do not brown the garlic, it will heat up quickly so stand by and stir, then add in the chopped herbs and mix well for at least 1 min 
  4. Add in the baby carrots and mix well with the herbs and oil 
  5. Drizzle a little tiny EVOO over the mixture, and add in a dash of salt and pepper, and mix again 
  6. Let everything cook together for a few minutes on medium, and cover with a lid, stirring occasionally, then lower the heat and simmer until carrots are tender to touch with a fork, and remove the lid 
  7. (Optional, I had some swiss chard in my fridge, and I chopped off the stems, diced them, and added them into the carrots! Tastes delicious and even more beautiful for presentation!)


INGREDIENTS:

  • 1 Small Bag Baby Carrots 
  • 1 Large Garlic Clove, Smashed, Minced 
  • 1 T Fresh Chopped Rosemary  
  • 1 T Fresh Chopped Thyme
  • 1 T Fresh Chopped Sage 
  • 1 T EVOO (Lemon)
  • 1 t Lemongrass Paste (Optional) 
  • 1/4 Cup Swiss Chard Stems, Diced (Optional) 

 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Pan Seared Baby Carrots w/ Garlic, Rosemary, Sage, & Thyme 🙂