Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pan Roasted Carrots
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- #309
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons extra virgin olive oil
16 long, thin carrots, trimmed and peeled
salt
freshly ground black pepper
4 sprigs fresh rosemary
4 teaspoons honey
1 tablespoon butter
directions
Heat a large saute pan over low heat. Heat oil and add carrots, seasoning with salt and pepper. Turn carrots occasionally, and cook until golden brown on all sides, 15 to 20 minutes.
Add rosemary during last 5 minutes of cooking. Just before serving, add honey and butter and mix well.
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nutrition data
Nutritional data has not been calculated yet.
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