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wardamnrake
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Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.)
Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter.
Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.
The world needs kindness right now, so I won’t tell you that you can’t make these carrots without carrots. If you wanted to do use cauliflower or broccoli florets, radishes, turnips, fennel or parsnips, you can!If raw garlic is not for you, slice it instead of grating it, and add it along with the red-pepper flakes to get a little golden brown before adding the carrots.If you don’t like spiciness, leave out the red-pepper flakes, maybe substituting something like fennel or cumin seed.