Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 cup: 77 calories, 5g fat (1g saturated fat), 0 cholesterol, 237mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
May 18, 2013
These are delicious!!! Mine needed significantly longer to cook to be tender, which is not a bad thing, just taste them as you go along.~ Theresa
Apr 22, 2013
The carrots were still a bit too crunchy after following these directions. Next time i would cook them a bit longer, however, the flavor was great.
Mar 20, 2012
Nice change of pace from sugar glazed carrots.
Apr 2, 2010
We love garlic and enjoyed this variation of cooked carrots.