As many of you are aware, from my frequent updates on Facebook, I recently became a mother for the second time, welcoming little Maria into our family and giving Sofia a sister. During my hospital stay after Maria's birth, my diet was understandably restricted. One day, to my surprise, I found myself truly enjoying a simple side dish that was served with my grilled chicken breast - sauteed carrots. Perhaps it was because I had been living on a diet of water and soups for two days, but these carrots were just heavenly. Once I returned home, I replicated this dish, perhaps even surpassing the hospital version in flavor and texture.
Nowadays, our grocery list invariably includes a substantial amount of carrots, often 4-5 kg at a time. This sauteed carrot dish has become a staple in our home, not only because we enjoy its flavor, especially when paired with meat, but also due to certain dietary restrictions accompanying breastfeeding, such as the need to avoid a wide variety of other vegetables. These sauteed carrots offer a delightful blend of crunch, sweetness, and a hint of buttery goodness – a perfect combination, if you ask me.
I understand that some might find it amusing that I'm sharing a recipe for sauteed carrots. Yet, I believe there are others out there who, like me, appreciate discovering the joy in simple, yet delicious meals prepared correctly. So, give this five-step recipe a try. It's a hit with children too, Sofia absolutely loves it!