Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g carrots (baby carrots)
- 1 tablespoon olive oil, extra virgin
- salt
- 1 tablespoon butter
- 1 clove garlic
- 0.5 ½ bunch parsley, smooth
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees lower / upper heat.
- Wash and dry the carrots, mix with oil and salt in an ovenproof dish and cook for about 30 minutes, turning after 15 minutes.
- In the meantime, sauté the peeled and very finely chopped or crushed garlic clove in the heated butter and let it simmer for a few minutes on the lowest heat, but do not brown. Fold in the finely chopped parsley, sauté briefly.
- Pour the parsley and garlic butter over the cooked carrots, sprinkle with pepper and serve.
- Note: peel, quarter and cut larger carrots.
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