My eldest sister lives and works in the picturesque town of Nakuru. When she comes home after being away for a period of time, we spend majority of the time just catching up on what we have missed out on while living apart. Amid all the chatty conversations, billions of curious questions and girly giggles, we always talk about the thing that matters most, food. And in the process share new recipes with each other that we think the other would enjoy.
This honey and rosemary carrot saute is a recipe my sister Cheredi suggested I try. To be honest, I was a bit hesitant as to how these would taste as the recipe has ingredients all of which have strong flavors on their own. But they came together in such a brilliant harmony. It was so delicious! I made this and it was cleared in under 5 minutes.
I hope you give this a try and know a little bit of what heaven tastes like 🙂
Fresh Rosemary- finely chopped
3 cloves of garlic, minced
1 small red onion- roughly chopped
3 tablespoons of honey
Peel your carrot. Cut it up into small pieces each about the size of your little finger.
Put them to boil. When they are halfway done, take them from the heat. You can also use a steamer if you have one. Be careful not to let your carrots become too soft.
Put your onions in a frying pan with the garlic, Fry them until they are soft. Be careful not to burn the garlic as this will make everything bitter.
Add your carrots and the finely chopped rosemary and mix these all up.
After about a minute, add your honey, and mix it in. After all the carrot sticks are evenly coated, your dish is done and ready to serve.
Wasn’t that easy?? And it is really scrumptious. This was all gobbled down in less than 5 minutes. If my family loved this, yours will too 🙂
Healthy, but still very tasty. After all, healthy does not have to be boring. You can also try my other indian-inspired Carrot dish : Carrot Kari
Love and Love,
Download the full recipe here: