- 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
- Peel or scrub carrots. Trim tops. Cook in boiling salted water until just tender.
- 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.