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Rosemary Thyme Carrots

March 13, 2014

not actual image, borrowed from:

Yield: 2 servings

1 cup carrots, sliced

2 pinches of Rosemary

1 pinch of thyme

Salt & Pepper to taste

1 T. Garlic-infused olive oil

  1. Slice carrots evenly
  2. Heat garlic-infused olive oil in a large skillet over medium-high heat.  When heated, add carrots.
  3. Let carrots cook, adding spices.  Remove once carrots are tender and slightly browned.

You could do this with any other aromatic spice, too.  Sometimes I use sage.

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