- Servings: 4-6
|2 Tbsp||Extra Virgin Olive Oil|
|1||(1 Lb.) Bag Baby Carrots|
|½ cup||Pecan Halves or Pieces|
|¼ cup||Whipped Cream Cheese|
|Pinch of Dried Basil|
Drizzle pan with olive oil. Set burner to medium-high heat. Pour in bag of carrots. Let carrots saute in olive oil until tender and have started to glaze (or turn golden brown); usually takes about 15 to 20 minutes. Pour in pecans and continue cooking for another 5 minutes. At the very end, mix in the whipped cream cheese letting it melt over the carrots and pecans. Sprinkle in the basil (or other favorite herbs).
I love this recipe because you can adjust the amount of ingredients and it still has a great taste. It is even good without the cream cheese. (Great recipe if you are craving carrot cake and don't want all of the calories.)