Herbed Carrots

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Herbed Carrots
 
Prep time
Cook time
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This recipe and photo were brought forth by Cate O'Malley at Paper Palate.  We altered the recipe only slightly to note dairy-free margarine rather than butter.  The results should be equally delicious.

Cate O'Malley, Paper Palate - "Usually when I make carrots, they're roasted. It's a super simple way to make them, and produces a tender, sweet bite every time. Recently, when flipping through a copy of Paula Deen’s magazine though, I spied a recipe for her Herbed Carrots and decided to give it a whirl.

A really simple process, I was quite surprised as to how quickly they lost their crunch and turned into a tender, buttery morsel. Next time, I'd cut back on the butter [margarine] just a smidge, but I'd definitely make them again, and they were perfect with the Roast Chicken and potatoes I served.
Author:
Serves: 2 servings
Ingredients
  • 2 tablespoons dairy-free margarine
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons minced garlic
  • 2 large carrots, sliced to ¼-inch thickness
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. In a small skillet, heat butter and olive oil over medium heat until dairy-free margarine is melted.
  2. Add thyme and garlic and cook for 1 minute.
  3. Add carrots, salt and pepper and cook for 3-4 minutes or until carrots are crisp tender.
  4. Garnish with fresh thyme sprigs, if desired.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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