CARROTS WITH ROSEMARY

- 1 tablespoon olive oil

- Pinch of salt

- 1 teaspoon chopped fresh rosemary

1. Cut the carrots into 1/2-inch pieces. To make this dish "fancy", cut the carrots at an angle. Pat the carrots dry to allow the to sear in the pan instead of steam. 

2. In a medium sauté pan over medium-high heat, heat the olive oil. When the oil is hot, add the carrots and a big pinch of salt. Stir and cook for 6 to 7 minutes, then sprinkle in the fresh rosemary. Cook for another 1 to 2 minutes, or until the carrots are somewhat tender (but not mushy) when pierced with a fork. Serve warm. 

Tips:

Rosemary is a very easy herb to grow year round. I am told this dish is also lovely with tarragon!  

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 Days of Real Food, 2014