Fried Carrots 

Total time: 20 minutes
   The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet.

 Ingredients:

• 2 - 3 large carrots
• 1/2 tbs olive oil
• 1/2 tbs butter
• salt and pepper

 Instructions:

• Peel and slice carrots into 1/4 inch thick (.65 cm) rounds. 
• Heat butter and oil in a large nonstick skillet over medium heat. 
• Add carrot slices in one layer. 
• Let fry undisturbed for 8 - 10 minutes.  Check one after 7 minutes to make certain they're not getting too brown. 
• Turn them over and fry the other side.  They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing.  Fry another 7 minutes then check again.  The second side will brown faster than the first. 
• When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.