Garlic Parsley Carrots


  • 1 pound carrots
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh dill (1/2 teaspoon dried), or flat-leaf parsley
  • 2 cloves garlic, minced

Cooking Instructions

  1. Peel the carrots and cut them lengthwise and then diagonally in 1/4-inch slices. You should have about 2 cups of carrots.
  2. Place the carrots in a medium saute pan with 1/4 cup water, salt and pepper and bring to a boil.
  3. Cover the pan and cook over medium-low heat for 7 to 8 minutes, or until the carrots are just cooked through.
  4. Add the butter and garlic and saute for another minute, until the water evaporates and the carrots are coated with butter and garlic.
  5. Toss in dill or parsley, sprinkle with salt and pepper and serve.