Ingredients
1 pound carrots, cut into 2-inch julienne strips1 teaspoon minced garlic1 tablespoon canola oil1 tablespoon butter2 tablespoons minced chives or parsley
Preparation
In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives.
