Sautéed Carrots

Sautéed carrots are a simple and tasty side dish that can accompany a variety of dishes. Here is how to prepare them Italian style.

Ingredients

• 500 g of carrots
• 2 cloves of garlic
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• A pinch of chili pepper (optional)
• A few fresh mint leaves or parsley for garnish (optional)

Preparation

1. Start by cleaning the carrots. Wash them under running water and then peel them. Cut them into slices about half a centimeter thick to ensure even cooking.
2. Take a large skillet and heat the extra virgin olive oil over medium heat.
3. Add the peeled garlic cloves (you can leave them whole or slice them thinly, according to your preferences).
4. When the garlic starts to sizzle, add the carrot slices. Sauté for one minute at high heat.
5. Lower the heat and let the carrots cook, stirring occasionally, until they are tender but still slightly crunchy (about 15-20 minutes). If necessary, add a little water to the skillet to prevent sticking and to steam.
6. Season with salt and, if you like, add a pinch of pepper or chili pepper to give the dish a bit of zest.
7. Once cooked, turn off the heat and, if you wish, add some chopped fresh mint leaves or parsley for a touch of freshness.
8. Serve the carrots hot as a side dish.

Fun Fact

Carrots are rich in beta-carotene, a substance that is converted in the body into vitamin A, important for the health of the eyes and skin. Moreover, to best preserve the nutritional qualities of carrots, it is better to cook them with a gentle method, such as steaming or in a skillet with a little water, as described in the recipe I just outlined.