Pan-Roasted Carrots with Italian Spices

Total: 25 mins

These speedy carrots are cooked on the hob till they're caramelised, then tumbled with a pinch of dried Italian herbs to make a sweet and spicy side dish.

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162 kcal
(per portion)

Ingredients you'll need

750g carrots
3 garlic cloves
3 bay leaves
1½ tbsp Italian herb blend

From your kitchen

3 tbsp olive oil
Sea salt
Freshly ground pepper
150ml cold water

You'll need

Large frying pan with lid
Baking tray (optional)

Step by step this way

1.
Trim and peel the carrots. Slice them in half, then into batons about as big as a little finger. Peel and finely slice the garlic cloves.
2.
Set a large pan on a medium-high heat and let it warm up. Add 3 tbsp olive oil and the carrots. Season with a pinch of salt and pepper and gently toss to mix. Spread the carrots out so they cover the base of the frying pan. Fry for 4-5 mins, turning often, till the carrots are golden brown.
3.
Add the garlic, bay and Italian herb blend to the carrots and stir to mix. Pour in 150ml water and pop a lid on the pan (or use a baking tray if you don't have a lid). Let the carrots simmer for 2-3 mins till the carrots are tender.
4.
Scoop the carrots into a warm serving dish, pouring over any juices from the pan, and serve

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