Midweek Dash: Easy Sautéed Carrots with Onions and Rosemary

Name: Midweek Dash: Easy Sautéed Carrots with Onions and Rosemary
Prep time: 15 min
Total time: 15 min
Ingredients: 2 tsp olive oil; ½ large onion, julienned or cut into half-rings ⅛" wide; 3 medium carrots, cut into chubby matchsticks; 3 garlic cloves, pressed or minced; ¾ tsp chopped fresh rosemary (or ¼ tsp crushed dried rosemary); scant ¼ tsp salt; 3-4 grinds of fresh black pepper

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Prep Time: 15

Total: 15

Servings: 3

Cost: $3.29 /serving

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Midweek Dash: Easy Sautéed Carrots with Onions and Rosemary

Ingredients

Remove All · Remove Spices · Remove Staples

2 tsp olive oil½ large onion, julienned or cut into half-rings ⅛" wide3 medium carrots, cut into chubby matchsticks3 garlic cloves, pressed or minced¾ tsp chopped fresh rosemary (or ¼ tsp crushed dried rosemary)scant ¼ tsp salt3-4 grinds of fresh black pepper

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Instructions

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Step 1

Heat olive oil in a large skillet or saute pan on medium-high heat until shimmery. Wiggle the pan a bit so that oil coats the entire bottom.

Step 2

Add the onions, carrots, garlic, rosemary, salt, and pepper. Cook 5 minutes, stirring occasionally, until onions are slightly translucent but still opaque enough to hold their shape, and carrots are "al dente." (Not crisp, but still firm to the bite!)

Step 3

Serve garnished with sprigs of fresh rosemary if you have them.