Original Post by Teri in Aug, 2010
This is a great recipe for those delicious little baby carrots you have to get out of the way when thinning the row in the garden.
A handful of baby carrots
1 small onion
1 small Jalapeño pepper
1/2 sweet pepper (your color choice)
1 TBSP Lucy’s Moroccan Blend Sea Salt and Fresh Ground Pepper to taste.
Heat a few tablespoons of olive oil in skillet. Chop onion and peppers and mix with baby carrots. Add seasonings and sauté until tender. Serve with Grilled Pork Chops.