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Ingredients

  • 8 carrots - peeled
  • 2 tablespoons, Epicurean Butter Extra Virgin Olive Oil
  • 2 teaspoons, sugar
  • 1/2 teaspoon, salt
  • pepper - to taste
  • 1 tablespoon, parsley - chopped

Method

  1. Slice carrots into thin 1/8 inch disks.
  2. Place carrots in large non-stick frying pan. Barely cover with water. Add Epicurean Butter Extra Virgin Olive Oil, sugar and salt. Pepper comes later.
  3. Bring to a boil over medium high heat, stirring occasionally. Let water boil completely away. The carrots will start to saute in Epicurean Butter Extra Virgin Olive Oil and the sugar will caramelize and coat them. Saute the carrots until they start to get brown. Sprinkle with pepper and serve immediately. Garnish with parsley.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm