Carrots Dada

Print Email

Thick slices of caramelized carrots and browned garlic is a delicious autumn/winter side dish that complements any roasted entrée.

Serves 6

3¼ Lb Carrots
2 Garlic Heads, peeled
1½ cups Olive Oil
Kosher Salt and Freshly Ground Pepper

Slice the garlic cloves in half.
Slice carrots diagonally into slices approx. 1/8” thick.

Heat about 1/4 to 1/3 cup of olive oil in a large pan. When the oil is hot, layer carrots in the bottom of the pan, frying gently. Turn carrots over as they begin to brown. Immediately season with salt pepper and add about 2 Tbspns of the garlic slices to the pan. Continue to brown the carrots and garlic then remove from the oil. Continue to fry and brown the remaining carrots and garlic in batches. Add more oil for frying as necessary.

Serve immediately.



restaurant news

Los Angeles
by Charles G. Thompson

gingergrass.jpgHungry!  Need.  Food.  Now.  There are times when eating becomes the thing I have to do before anything else.  Knowing of close-to-home restaurants is of paramount importance to me.  Luckily,...

Snappy Patty's: A lunch find in Medford
by Lisa Dinsmore

snappyintI love the city of Boston. I spent my college years living there and enjoyed myself immensely. My family is from Massachusetts (not Boston, there is a BIG difference) so I get to visit once a...

by Anna Harari

ImageIt was a Lonely Planet recommendation, but the description made it hard to tell – it was definitely trendy, but would it be good? We arrived, and it was, as promised, a scene. A hungover...

One Night in Portsmouth
New England
by Lisa Dinsmore

img 2580On our recent summer "vacation" to the East Coast, we had one day to ourselves. Blissfully alone, with only each other to have to worry about and please. Instead of the unending stream of family...