Monday, August 17, 2009

Root Veggies

OK so obviously we just used carrots here, but you could use any combo of carrots, turnips, rutabagas, or potatoes in this side dish.

mix these spices:
½ tsp thyme
1 tablespoon basil
1 ½ tsp granulated garlic
1 ½ tsp salt
1 ½ tsp pepper

and set aside.

In saucepan, melt 2 tablespoons butter over medium heat, then start sautéing 2 cups veggies and spices. Cook until veggies are al-dente (still slightly crispy), then at the very end when the veggies are done, turn up the heat to high and brown the garlic. Be careful not to overcook and burn the garlic.

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