Eat Right: Fresh Carrots with Herbs

Eat Right: Fresh Carrots with Herbs

April 30th, 2012 Jennifer Williams in Getout Bestmonth

Why We Love It

Local food is better for your health, better for the local economy and it simply tastes, well, better. When you see the Harvested Here certification, it means the food on your plate was grown or raised within 100 miles of Chattanooga.

May is an excellent month to show some love to the local farmers markets for fresh, locally grown fruits and vegetables. Arugula, beets, onions, radishes, snow peas, spinach, asparagus, lettuces, raspberries and strawberries are just some of the produce harvested around this time.

Carrots are also on that list, and these sweet root vegetables can be eaten raw or prepared simply to create a delicious addition to any meal.

Ingredients

• 2 pounds carrots

• 2 tablespoons olive oil

• Freshly ground black pepper

• 1/2 cup chopped onions

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

Directions

  1. Wash and trim carrots, and peel if desired. Cut in half lengthwise.
  2. Heat oil on high in a large 12-inch skillet; place carrots in the pan close together in a single layer.
  3. Add onion and freshly ground pepper.
  4. Reduce heat to medium low. Cover and cook, turning once after 15 minutes. Continue cooking for another 15 minutes or until fork tender.
  5. Once liquid evaporates and carrots begin to caramelize, finish with herbs and serve.