Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Crispy Carrots June 25, 2010

Crispy Carrots

Jamie says:  I often enjoy baby carrots for a snack, but for some reason, whole raw carrots are not appealing to me.  Once you cook them, though, I think they’re quite tasty (and they’re a little more sophisticated than the baby carrots are, too). 

Crispy Carrots Ingredients:

  •  2 Publix Greenwise Market Organic Whole California Carrots
  • 1 Tbsp Filippo Berio Extra Virgin Olive Oil
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper


  1. Wash carrots and cut into thin strips (using a vegetable peeler down the length of the carrot).
  2. Heat olive oil in a saute pan over medium heat.  Add carrots, salt, and pepper.  Cook until lightly brown, stirring frequently.  Enjoy!  (serves 1-2)

I enjoyed these carrots on a pork burger and as a side dish.  They are also a delicious pizza topping.

  • Nutrition note:  Carrots have lots of vitamin A (in the form of beta-carotene).  Vitamin A is an antioxidant. 

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