I promised you guys a healthy recipe eventually, didn’t I?  I’m actually a little bit shocked, because I realized there are only few carrot recipes on this site!  And despite a handful of soup and salad recipes, nothing that showcases carrots by themselves.  Which is funny, because carrots are actually something I make quite regularly — one of the few vegetables that Chad (green beans, spinach, asparagus) and I (mushrooms, mushrooms, mushrooms) both like!

This is a great recipe — super easy and not a sweet, sugary glaze. I don’t like how carrots, which are full of natural sugar, are always paired with thick, sweet glazes — I’d much rather pair them with something subtle, and let their natural flavor shine. Glazed like this or deep and rich from roasting at a high temperature, there’s nothing more healthy or delicious.

Glazed Carrots

INGREDIENTS
3 cups sliced carrots
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon dried basil
Pepper

DIRECTIONS
In a saucepan, cook carrots in a small amount of water until tender.  Drain any excess water and add the olive oil, lemon juice, garlic salt, basil and pepper. Return carrots to the pan and heat through.