Heirloom carrots are enhanced even more by the Italian flavors of sun-dried tomatoes, pepperoncini peppers, garlic and basil for a fresh, healthy side dish.
Yield: 4 servings
Difficulty Rating: Easy
Nutritional Highlights: Carrots are filled with antioxidants vitamins A and C.
¼ cup basil, chopped chiffonade style (in thin strips)
Tips & Notes
Some heirloom carrots may be orange, but varieties include red, white and purple. Heirloom vegetables, which refer to those grown from older, less-common varieties of seeds, are available seasonally at farmers markets and farm stands.
Instructions
Sauté garlic in olive oil just until light golden brown, then add the stock to the pan to prevent the garlic from burning. Add the carrots, season with salt and pepper, cover, and cook over medium- high heat for approximately 5 to 8 minutes until desired tenderness is reached.
Uncover, and add pepperoncinis, sun-dried tomatoes and basil. Cook for 1 more minute just to warm the dish throughout. Serve immediately.
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Oooh I love carrots and that sounds so tasty! Thanks for sharing!