Caramelized Carrots

 

2 tbsp olive oil

2 lbs whole small carrots, peeled, tops on and halved lengthwise

1/4 tsp salt

4 cloves garlic, thinly sliced

2/3 cup whipping cream

4 cloves garlic, thinly sliced

1/8 tsp cayenne pepper

Snipped Italian parsley

 

In an extra large skillet, cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, uncovered for 10 minutes. Uncover. Turn carrots, add garlic.

Cover and continue cooking for 10 minutes and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking.

Transfer carrots to a serving plate, cover and keep warm.

Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2-4 minutes until thickened. Pour over carrots. Serve immediately.

 

 

 

 

 

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