Midweek Dash: Easy Sautéed Carrots with Onions and Rosemary
"I found the silver lining in my most recent epic cooking fail: it is possible to like cooked carrots. Normally I find cooked carrots revolting. I can manage them raw (slathered with hummus), but boiling, steaming or otherwise smushifying them into sickeningly sweetish, squishy bits trips my gag reflex every time. And don't even get…..."
INGREDIENTS
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2 tsp olive oil
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½ large onion, julienned or cut into half-rings ⅛" wide
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3 medium carrots, cut into chubby matchsticks
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3 garlic cloves, pressed or minced
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¾ tsp chopped fresh rosemary (or ¼ tsp crushed dried rosemary)
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scant ¼ tsp salt
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3-4 grinds of fresh black pepper
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