ITALIAN CARROTS

2 lbs. baby carrots, already peeled (if small cuts, leave as is; if larger carrots, cut in half length wise)

1/3 C Extra virgin Olive Oil

3 cloves garlic, crushed

1/2 C freshly grated Parmesan-Reggiano Cheese

1 C seasoned breadcrumbs (I prefer Panko Season Breadcrumbs)

salt and freshly ground pepper to taste

Steam carrots in steamer for approx. 20 minutes, until soft.  Pour olive oil into large fry pan.  Put on medium-low heat.  Add carrots to fry pan, stir to coat with olive oil.  Add the 3 crushed garlic cloves, mix again.  Add grated cheese and breadcrumbs, mix well until evenly coated.  If it seems too dry, add a little more olive oil.  Season with salt and freshly ground pepper to taste.  Let carrots heat up, stirring occasionally, serve warm.   Serves 6

Note:  You can make this side dish in advance, and just heat before serving!

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