Carrot Ribbons
An easy, elegant, and healthy side dish made by shaving carrots into thin ribbons and sautéing them with simple seasonings.
Ingredients
- 4 large carrots
- 2 tbsp olive oil or butter
- 2 cloves garlic minced
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
- 2 tbsp fresh parsley chopped (for garnish)
- 1 tbsp fresh lemon juice optional
Instructions
- Use a vegetable peeler to peel the carrots. Then, continue using the peeler to shave the carrots into long, thin ribbons. Stop when you get to the core of the carrot.
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the carrot ribbons, salt, and pepper to the skillet. Toss gently with tongs to coat in the oil and garlic.
- Sauté for 3-5 minutes, tossing frequently, until the carrots are just tender but still have a slight crunch (al dente).
- Remove from heat. Stir in the fresh parsley and a squeeze of lemon juice (if using).
- Taste and adjust seasoning if needed. Serve immediately.
Notes
- Don't Overcook: The key to this recipe is to cook the ribbons just until they are wilted but still slightly crisp.
- Serving Suggestions: These are a perfect side for grilled chicken, fish, or steak. They can also be tossed with pasta or used as a salad topping.
- Variations: Add a pinch of red pepper flakes for heat, or stir in some toasted sesame oil and seeds for an Asian-inspired flavor.
- The Core: The leftover thick core of the carrot after making ribbons can be diced and used in soups, stocks, or salads.