Sort ingredients
burngorman
QR Code
Listen
Pdf
Warm 4 tablespoons olive oil over medium heat in a large heavy skillet with a lid. Add garlic and cook, stirring occasionally, for 5 minutes, until garlic is golden brown and has flavored the oil. Remove garlic and discard or save for another use.
Add carrots to the pan and season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté for two minutes, stirring occasionally.
Add wine (carefully because it will sputter) and partially cover the carrots, leaving just a little opening for steam to escape, and simmer for 8 minutes, stirring occasionally.
Remove the lid and cook, stirring frequently, for 3-4 minutes longer, until most of the wine is absorbed and just a bit of oil remains in the pan and the carrots are crisp-tender, glossy and glazed. Taste and season with salt and pepper, if needed.
Transfer carrots to a serving bowl, garnish with chopped parsley and serve.