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
Servings: people
Units:
Instructions
- Rinse and finely mince the rosemary. (Optional) You can keep rosemary whole. Set aside.
- 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.
- 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.
- 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.
- Remove garlic, and serve warm.
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