Chive Carrots

I’ve been asked why I didn’t share my recipe for the Chive Carrots I was preparing with Claire…so here goes!

CHIVE CARROTS

These carrots make a wonderful side dish.  The orange carrots and the bright green herbs are a rainbow on your plate!

6-8 large carrots, peeled and ends removed.  (Make as many as you wish!)
1/2 onion, finely diced  (or use a large handful of minced fresh chives if you have them)
3-4 T. butter
1 tsp. Lawry’s Seasoned Salt (or to taste…this REALLY makes the dish, so use more than you might normally use salt!)
2-3 T. finely minced fresh parsley (or use dried in a pinch)

Cut carrots into matchsticks and place in a pot of water.  Bring to a simmer and cook until al dente.  Do NOT overcook!  They should still be a little firm.  Drain and cool until ready to serve.

When ready to serve, place minced onion, butter and seasoned salt into a small pan and simmer until onions are translucent.  Pour mixture over the carrot sticks and mix until heated through.  Serve and ENJOY!

NOTE:  If using chives instead of onions, don’t cook them…just add them when ready to serve.  (You want them to stay nice and green.)