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Slow-Cooked Carrots with Sweet Garlic

March 3, 2010

Cooking 1-2-3, by Rozanne Gold, is an interesting cookbook. Each recipe uses only 3 ingredients, not including water, salt and pepper. Although the ingredient lists are simple, the recipes are not necessarily quick.

This recipe for carrots is an example. The slow cooking brings out the sweetness of the carrots and the garlic. Rozanne calls for “baby” carrots, but I used regular organic carrots cut in pieces similar in size to baby carrots. I think regular carrots are more flavorful than the packaged baby carrots.

Slow-Cooked Carrots with Sweet Garlic

(printable recipe)

(Adapted from a recipe in Cooking 1-2-3)

Serves 4


1½ pounds carrots, peeled and cut in pieces about the size of “baby” carrots

6 large cloves garlic, cut in fourths (or 12 small cloves, cut in half)

¼ cup olive oil


1. Put the carrots and garlic in a pan. Add the olive oil and ½ teaspoon salt. Add water so the carrots are just covered.

2. Bring to a boil; reduce heat and partially cover with a lid. Simmer for 50 minutes until the carrots are very tender.

3. Remove carrots and garlic and boil the pan juices until they are reduced to a syrupy sauce. Pour the sauce over the carrots and serve.

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