- 1 bunch of carrots, scrubbed, thinly sliced diagonally
- 1 tsp. grated lemon zest
- 3 Tbs. unsalted butter
- Fresh lemon juice
- 1 garlic clove, pressed
- salt & pepper to taste
- 1 Tbs. chopped fresh rosemary
Drop carrots in pot of boiling salted water until crisp-tender, about 3-4 min. Drain. Rinse under cold water and drain.
Melt butter in heavy large skillet over medium heat. Add garlic and saute 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.