Ingredients
- 2 pounds carrots, peeled and julienned
- 2 Tablespoons Stonewall Kitchen Roasted Garlic Oil
- 2 Tablespoons Stonewall Kitchen Roasted Garlic Onion Jam
- 1/4 cup fresh parsley, chopped
Directions
- Cook carrots in boiling, salted water until almost tender. Drain well.
- Return to pan and toss with Roasted Garlic Oil and Roasted Garlic Onion Jam. Sauté for 3-5 minutes, until jam melts and carrots are fully coated.
- Sprinkle with fresh parsley and serve warm.
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