These are definitely my favorite veggie side for supper at the moment. They’re low maintenance, extremely simple, and so good I could definitely eat most of the pan myself. Also, everyone seems to like them, so there’s yet another positive.
- 1 bag of baby carrots rinsed
- salt, pepper & garlic powder
- 3 tablespoons butter, divided
Cut each baby carrot into thirds. This just takes a minute, then you plop them in a frying pan on medium heat. Season with salt, pepper, and garlic powder to your preferences. I usually start cooking them with about 2 tablespoons of butter in the pan. Once they’re looking a little dry, I throw in the last tablespoon. Towards the end, I sample a few carrots until I get the right amount of salt sprinkled on. Cook and stir occasionally until tender to your liking!