Thick slices of caramelized carrots and browned garlic is a delicious autumn/winter side dish that complements any roasted entrée.

Serves 6

3¼ Lb Carrots
2 Garlic Heads, peeled
1½ cups Olive Oil
Kosher Salt and Freshly Ground Pepper

Slice the garlic cloves in half.
Slice carrots diagonally into slices approx. 1/8” thick.

Heat about 1/4 to 1/3 cup of olive oil in a large pan. When the oil is hot, layer carrots in the bottom of the pan, frying gently. Turn carrots over as they begin to brown. Immediately season with salt pepper and add about 2 Tbspns of the garlic slices to the pan. Continue to brown the carrots and garlic then remove from the oil. Continue to fry and brown the remaining carrots and garlic in batches. Add more oil for frying as necessary.

Serve immediately.