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About this recipe:
There's plenty of vitamin A in every serving, in the protective form of beta carotene.
2 tablespoons (30ml) olive oil
500 g carrots, peeled and cut diagonally into thin slices
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated parmesan cheese
- Heat oil in a medium non-stick saucepan over medium-low heat. Add carrot. Cover. Cook just until carrot is tender, about 15 minutes.
- Increase heat to medium. Cook, uncovered, until lightly browned, stirring occasionally, about 15 minutes. Season with salt and pepper. Sprinkle with parmesan just before serving.
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