Braised Spring Carrots

Braised Spring Carrots

Slice carrots into quarters, length-wise (leave 1/2″ of greens on for a fancy look) or leave them whole if they are smaller. Heat olive oil over medium heat in a heavy skillet. Add the carrots. Sprinkle in salt and saute for a few minutes. Then cover and reduce heat to low. Let cook until barely tender. Simply delicious any way you pair them.