Sautéed Carrots with Rosemary and Cinnamon

Ingredients

• 1 1/2 pound of carrots
• 2 stems of fresh rosemary either whole or minced
• 2 cloves wholeof garlic
• 1 pinch of ground cinnamon
• 4-5 tablespoons of extra-virgin olive oil
• Freshly grounded black pepper or to taste
• kosher salt or to taste

Instructions

1. Rinse and finely mince the rosemary. (Optional) You can keep rosemary whole. Set aside.
2. Now rinse and peel the carrots, and in a mixing bowl thinly slice the rest with a mandolin (or in the food processor). I like to keep a round/oval shape. Set aside.
3. In a 12-inch non-stick frying pan or skillet, heat the extra virgin olive oil with the whole cloves of garlic, and after a minute or two throw the carrots in; stir and add the rosemary.
4. Sauté until carrots are soft, almost caramelized, and slightly charred along the edges (approximately 45 minutes). Stir regularly. Add salt, cinnamon, and pepper to taste.
5. Remove garlic, and serve warm.