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Nutrition Facts
Serving Size 1 (59g) Recipe makes 6 servings The following items or measurements are not included below: rosemary
Calories 91
Calories from Fat 75		(82%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 39mg		1%
Potassium 119mg		3%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 0.9g	3%
	Sugars 2.4g
Protein 0.4g		0%
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Skillet Roasted Carrots!

Recipe #398774 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Nov 10, 2009

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.

SERVES 6 (change servings and units)

Ingredients

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

Directions

1
Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
2
Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
3
Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
4
Drain the carrots on paper towels befoe serving. Enjoy!