The oregano in this quick-and-easy recipe gives an unusual and lively mediterranean zip to the sweetness of carrots, one of our favorite root vegetables. So bright and appealing (and so packed with health-promoting beta-carotene), carrots are always welcome on the winter table.
6 carrots, cut lengthwise in ½ inch strips
2 to 3 tablespoons butter (or half butter, half olive oil)
1 tablespoon water
2 teaspoons dried oregano
1. Place carrots in a heavy pan with butter, water, and oregano.
2. Cover and steam until carrots are crisp-tender.
3. Remove cover and caramelize slightly.