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Caramelized Carrots

Makes: 8 servings
Serving size: 1/2cup
Prep 20 mins Cook 22 mins
Caramelized Carrots
  • 2  tablespoons  olive oil
  • 2  pounds  whole small carrots, peeled, tops on, and halved lengthwise
  • 1/4  teaspoon  salt
  • 4  cloves  garlic, thinly sliced
  • 2/3  cup  whipping cream
  • 1/8  teaspoon  cayenne pepper
  •  Snipped Italian (flat-leaf) parsley

1. In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.

2. Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.

Nutrition Facts (Caramelized Carrots)
  • Servings Per Recipe 8,
  • cal. (kcal) 146,
  • Fat, total (g) 11,
  • chol. (mg) 27,
  • sat. fat (g) 5,
  • carb. (g) 12,
  • fiber (g) 3,
  • pro. (g) 2,
  • vit. A (IU) 17007,
  • vit. C (mg) 6,
  • sodium (mg) 160,
  • calcium (mg) 50,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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