A delightful and simple recipe for sautéed carrots infused with the aromatic flavor of bay leaves.
Heat the olive oil in a large non-stick skillet over medium heat.
Ensure the oil is evenly spread across the skillet for uniform cooking.
Add the bay leaves to the skillet and let them infuse the oil for about 1 minute.
Stir the bay leaves gently to release their aroma.
Add the carrots and water to the skillet, stirring to coat the carrots in the infused oil.
Cut the carrots into even pieces for consistent cooking.
Partially cover the skillet and cook for 10 minutes, stirring occasionally, until the carrots begin to soften.
Adjust the heat to maintain a gentle simmer.
Remove the lid, add salt and pepper to taste, and increase the heat to medium-high.
Taste and adjust the seasoning as needed.
Cook for an additional 4 minutes, stirring frequently, until the carrots are tender and slightly caramelized.
Keep stirring to prevent the carrots from sticking to the skillet.
Serve the carrots warm, garnished with a sprinkle of fresh herbs if desired.
For a vibrant presentation, use a colorful serving dish.
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