Carrots Sautéed in Bay Leaf
"These carrots are easy to make, make variations of, and you control the calories and not to mention they are healthy!"
photo by Debbwl
- Ready In:
- 18mins
- Ingredients:
- 6
- Serves:
-
1-2
ingredients
- 1 cup diagonally sliced carrot
- 1 tablespoon extra virgin olive oil
- 6 dried bay leaves or 3 -4 fresh bay leaves
- 2 tablespoons water
- salt (light hand)
- cracked black pepper
directions
- Add oil to large non stick skillet. Swirl to coat.
- Add Bay Leaves to infuse the oil.
- Add carrots and water.
- Partially cover the pan and cook for 10 minutes until carrots are almost tender
- Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
- Stir frequently.
- These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
- I have also used with sage and rosemary. All variations are delicious!
- If you like a softer carrot, cook longer, shorter time for more crunch.
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Reviews
-
Ideal way to prepare carrots! Really like the new flavor dimension the bay leaf brought. I made as written using the full 6 bay leaves and would not change a thing. This is a keeper that I am sure will be made often, thanks for the post. -
I make these all the time and have forgotten to review them! They are great and easy to make!
-
Wow, these were absolutely delicious! I love that the carrots get caramelized and get lightly browned. It gives the carrots another flavor dimension. A delicious dimension. Into my best of the best file this goes. Thank you! -
Very good. I love the slightly caramelized flavor the carrots get! Made for PAC 2011 -
These are simple tasty carrots that are so quick to prepare. I actually preferred them cold the next day, you could really taste the bay flavour. But either way they were a very good side dish that you don't have to weigh down with a lot of salt or fat for flavour. Thanks for introducing me to this method, I'll be making again and will play around with some other herbs.
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