Sautéed Carrots

Sautéed Carrots

                                                                   recipe from Halfhill

I liberated these babies from my dad’s garden. Thanks dad!

3 tablespoons olive oil

1 large clove garlic, minced

2 carrots cut into strips

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

2 teaspoons lemon juice

Serves two.

In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.

Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.

Yum!