Carrots with bacon and cheese

I made this very simple and easy dinner yesterday and just wanted to share it with you.

In a pan, heat some olive oil and then add the carrots (I cut the larger ones in half or into quarters). Fry them for a bit until they get that golden colour. Then add water to cover them, along with thyme, rosemary or oregano. Add a bit of salt and lower the heat. Sauté until they’re cooked but still slightly crunchy. If at that point there’s too much liquid, raise the heat and reduce it until almost dry. Lower the heat slightly and let them crisp up a bit, adding about 10 ml of oil. Add a handful of parsley, mix, and check for salt.

I also added some crispy smoked bacon pieces. Boil water, add the bacon pieces and boil for a minute. Drain, then add them back to the pan with 2 tablespoons of olive oil and let it simmer over medium heat, letting all the fat render out of the bacon. At the end, add some chopped oregano or rosemary and cook until crispy. This takes roughly the same time as the carrots. But you can skip this part if you like.

Serve by placing the carrots on a plate, topping them with the bacon and a generous handful of grated Parmesan.