Italian Carrots 1940
Transport your taste buds to Italy with this delightful 1940s-inspired side dish, *Italian Carrots 1940*. This rustic recipe showcases tender carrots simmered in a flavorful blend of garlic-infused olive oil, aromatic oregano, and basil, all enriched by a splash of savory vegetable broth. Finished with a sprinkle of melted Parmesan cheese and a pop of fresh parsley, these carrots are a perfect marriage of simplicity and elegance. Ready in just 35 minutes, this dish is easy to prepare yet packed with Italian flair, making it an ideal addition to weeknight dinners or holiday feasts. Serve warm alongside roasted meats or pasta for a comforting, nutritious side that’s both timeless and irresistible. Keywords: Italian carrots recipe, garlic and herb carrots, Parmesan carrots, easy vegetable side dish, Italian side dishes.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 120 milliliters vegetable broth
- 30 grams grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Peel and slice the carrots into uniform sticks or rounds, approximately 1/4-inch thick.
Mince the garlic cloves finely and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the sliced carrots to the skillet and stir to coat them evenly in the garlic-infused oil.
Sprinkle the dried oregano, dried basil, salt, and black pepper over the carrots. Stir again to distribute the seasoning evenly.
Pour the vegetable broth into the skillet. Cover the skillet with a lid and reduce the heat to low.
Simmer the carrots for 15-20 minutes, stirring occasionally, until they are tender but still hold their shape.
Remove the lid and increase the heat slightly to allow any remaining broth to evaporate for 1-2 minutes.
Sprinkle the grated Parmesan cheese over the carrots, stirring gently until the cheese melts and coats the carrots.
Garnish with freshly chopped parsley and serve warm as a side dish.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 25.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
