I love roasted carrots. But, sometimes there isn’t enough time to wait for the roasting process. I found that sauteing them in oil works quite well and takes less time.
The good news about this recipe is that it is very flexible. Slice up the carrots you want to eat, use some oil and add seasoning to your liking. Herbs that work well are parsley, sage, rosemary and/or thyme. Sounds like a song, doesn’t it?