Quick & Easy Julienne Carrots Side Dish

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!