While the chops bake, Chris speeds nicely seasoned Garlic Carrots to her skillet. She uses bite-sized carrots that don't need to be cut or peeled and keeps a jar of prepared minced garlic on hand to save on prep and cleanup time.
- 1 pound baby carrots
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup hot water
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- Dash pepper
- In a large skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender. Yield: 6 servings.
Originally published as Garlic Carrots in Quick Cooking March/April 2001, p17
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