Sauteed Carrots

  • Yield 1 servings

A quick-and-easy carrot dish, straight from the kid's menu at Prairies Grass Cafe in Northbrook, Ill.


3 ounces small, young carrots
1 teaspoon olive oil
1/8 teaspoon salt
Freshly ground black pepper


  1. Peel or scrub carrots. Trim tops. Cook in boiling salted water until just tender.
  2. Remove from pan. Transfer to a small sauté pan, add olive oil and cook over medium heat about 2 minutes. Sprinkle with salt and pepper.

Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.



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