Sautéed Carrots and Onions with Rosemary

Ingredients

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 cup, sliced or 115g

• Carrots

  raw

  2 cup strips or slices or 244g

• Rosemary

  dried

  1 tsp or 1g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Add the sliced onion and carrots; toss to coat evenly in the oil.
3. Sprinkle in the dried rosemary and salt and stir to distribute.
4. Cook, stirring occasionally, until the carrots are tender and the onions are translucent with light browning, 10–15 minutes; lower the heat if browning too quickly.
5. Taste and adjust seasoning, then serve warm as a side dish.