Buttery Julienned Carrots

Carrots are the perfect side

Cooked, uncooked, hot, cold, shredded, chunked, sliced… oh, I could go on and on

But I won’t because I know you’re hungry…

For some buttery, crisp sauteed carrots that pair well with just about ANY main dish you serve

Wash and peel about 6-8 large carrots

I make this amount for a 4 person serving

Double, triple, quadruple depending upon the size of your hungry crowd (these go fast)

I have a veggie peeler that has a “matchstick” side

You could also use a box grater or a mandoline to get the same results

Worse comes to worse, you slice ’em up real skinny with a sharp knife old school

Shred, shred. shred

Behold the great pile o’ julienned carrots

Next up we will need 3 tablespoons of butter and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

Get the butter melting over medium high heat

Add in the carrots

Then the seasoning and give everyone a toss to make sure they are coated in the butter and spices

Cook for 4-6 minutes until the carrots start to soften but they maintain some texture

Serve them up and dig in!

Enjoy!!!

Ingredients

 6-8 large carrots, washed, peeled and julienned

3 tablespoons butter

1 teaspoon each of kosher salt and ground black pepper

1 teaspoon each onion powder and garlic powder

Directions

Peel and julienne 6-8 large carrots.  Melt 3 tablespoons of butter over medium high heat Add the carrots in along with  1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Give everyone a toss to make sure they are coated in the butter and spices