Garlic Herb Carrots — Damn Delicious

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Garlic Herb Carrots

This quick and easy side dish comes out perfectly every single time. The carrots come out amazingly garlicky, buttery and slightly sweet, tossed with fresh dill, parsley and tarragon. It is so simple yet it is elegant enough for any occasion!

Now you know it’s not a proper Easter holiday without a box of donuts, an Easter egg hunt and a skillet of really, really, really good carrots.

I’ve already taken care of the donuts this AM at about 6 in the morning.

The Easter egg hunt will be TBD at this time.

But, don’t worry. I got the carrots covered just fine here.

With garlic, shallots and all of my favorite fresh herbs – dill, parsley, tarragon – these carrots are simply the best.

You can cook them right on the stovetop, covered for about 5 minutes so they can get nice and tender, but still a little bit firm for that crunchy bite.

And for a more elegant presentation, all you have to do is slice your carrots at a 45 degree angle.

I know. It’s the simplest things that make all of the difference.

Garlic Herb Carrots

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This quick and easy side dish comes out perfectly every single time. The carrots come out amazingly garlicky, buttery and slightly sweet, tossed with fresh dill, parsley and tarragon. It is so simple yet it is elegant enough for any occasion!

Ingredients:

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 pound medium carrots, peeled and cut into 1/3-inch diagonal slices
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons sugar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh tarragon leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
  2. Stir in carrots until evenly coated. Cover, and cook, stirring once until just tender, about 4-6 minutes.
  3. Stir in red wine vinegar and sugar.
  4. Remove from heat. Stir in dill, parsley and tarragon; season with salt and pepper, to taste.
  5. Serve immediately.

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