Ingredients

Carrots: 1 to 2 pounds (peeled and cut into uniform pieces or use baby carrots)

Olive oil: 2 tablespoons

Garlic: 2-3 cloves, minced

Parmesan cheese: ⅓ to ½ cup, grated

Fresh parsley: 2 tablespoons, chopped

Lemon juice: 1-2 tablespoons (or the zest of 1 lemon)

Salt: ¼ to ½ teaspoon, or to taste

Black pepper: ¼ teaspoon, or to taste 

Directions

Step 1: Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil.

Step 2: Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender.

Step 3: Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates.

Step 4: Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally.

Step 5: Stir in parsley and remaining ingredients.