Carrots get a pasta-like preparation for a light and spring-y dish. Add a sauce like pesto or tomatoes and meatballs or serve plain with olive oil and parmesan. This is one of those dishes I feel like I can eat so much of and still wake up the next day feeling great (and fitting in my pants!) Serving Size: 4 People, Prep Time: 15 Minutes, Cook Time: 10 Minutes
Ingredients
Instructions
Ingredients
3-5large carrotssliced with peeler
3-5garlic clovesthinly sliced
2-3tbspolive oil
1bunch of fresh parsleylightly chopped
2tbspparmesan cheese
1tbsprosemary
salt to taste
Instructions
Use a vegetable peeler to create thin, long, wide carrot strips
Next, thinly slice half the amount of garlic you are using and mince the remaining half to save for later
In a medium pot on low-medium heat, add olive oil and sauté sliced garlic until golden brown
Stir in the carrot strips, parsley, and the remainder of the minced garlic
Cook on medium hear until the carrots have softened and are just slightly al dente and season with salt
Remove from the heat and sprinkle with parmesan and rosemary. Enjoy!