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Quick & Easy Julienne Carrots Side Dish
This recipe for Julienne Carrots is a classic side dish that is elegant, simple, and absolutely delicious. The julienne cut of the carrots not only gives a professional look to the dish, but also allow the vegetable's natural sweetness to shine through in each bite. Whether you serve it alongside a roasted chicken or a grilled steak, this vibrant and healthy dish will definitely complement any main course.
Ingredients
- 6 large carrots
- 1 tablespoon of olive oil
- salt to taste
- Black pepper to taste
- A handful of fresh chopped parsley for garnish
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Directions
Wash the carrots thoroughly under running water.
Peel the carrots. Ensure not to remove too much of the carrot flesh with the peeler.
Cut off the tips and bottoms of the carrots.
Cut each carrot into 2-3 inch long segments.
Using a knife or a mandoline slicer, julienne the carrot segments into thin matchsticks.
Heat olive oil in a large non-stick pan over medium heat.
Add the julienned carrots to the pan and sauté for about 7-8 minutes or until they are tender and slightly caramelized on the edges.
Season with salt and black pepper, according to your preference.
Transfer the sautéed carrots to a serving dish and garnish with fresh chopped parsley.
Serve immediately while still warm. Enjoy!
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