Sweet Sautéed Rainbow Carrots with Fennel
Ingredients
Thanks to Select Nova Scotia for this recipe; it makes a delicious side dish for roasted chicken, lamb or pork.
2 tbsp (30 mL) olive oil
1 bunch, rainbow carrots, shredded
½ fennel bulb, cored and thinly sliced
2 tbsp (30 mL) fresh lemon juice
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
Directions
Heat olive oil in a saucepan over medium heat. Add carrot and fennel, and sauté until tender, about 5 minutes, stirring often. Just before serving, add lemon juice, salt and pepper. Makes 4 servings.