Rosemary Carrots

1. 1

   Peel and cut carrots into discs. Set them aside.

2. 2

   Dice garlic. Heat olive oil in a skillet (use one with a lid as you'll need it later) over medium heat and cook garlic until it starts to brown at the edges.

3. 3

   Turn heat to low and add the cream cheese. Once cream cheese is melted, add the half-and-half and stir to combine.

4. 4

   Add in herbs, salt and pepper to taste, and stir to combine. Then add the carrots. Stir them in well, to coat them with the sauce, then pop a cover on the pan and cook over low heat until tender. Stir them frequently! Cook until carrots are tender (about 30 minutes).

5. 5

   Garnish with parsley and serve!

* Per serving · 4 servings · Values may vary.