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Sauteed Baby Carrots Recipe

Sauteed Baby Carrots Recipe - 4 servings


2 teaspoons extra-virgin olive oil

1 large garlic clove, thinly sliced

20 baby carrots, peeled

1/4 cup chicken broth, preferably homemade

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1/8 teaspoon ground nutmeg

1/8 teaspoon salt


Heat a nonstick wok or skillet over high heat. When wok is hot, add olive oil. When oil is hot, add garlic and carrots, stir-fry, uncovered, for 1 minute. Add chicken broth, cover and cook 3 to 5 minutes, or until carrots are crisp-tender. Sprinkle with chopped fresh parsley and mint the last minute of cooking. Season with nutmeg and salt.

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