- 1 pound carrots, peeled and thinly sliced on an angle
- 1 1/2 tablespoons EVOO, plus more for drizzling
- 1 clove garlic, crushed
In small saucepan, combine carrots, 1 1/2 tbsp. EVOO and garlic over low heat. Cover and cook, stirring occasionally, until tender, 15 minutes. Discard garlic; season. Drizzle with move EVOO.