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Braised carrots with capers

Braised carrotsThis delicious side dish adds flavor to any main meal and is packed with gum-boosting vitamins A and C.


2 tablespoons olive oil
12 large carrots
12 cloves garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ cup drained capers
Peel carrots and cut into small logs a few inches long, then split into quarters lengthwise. Cut garlic into thin slices. Heat oil in a skillet, and cook the carrots and garlic on low heat, adding salt and pepper for taste. Cook until carrots are tender. Add capers, toss and serve.
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