@jakedduck1
I take the leaves off of carrots and sauté them in olive oil, garlic, s and p. I generally use vegetable greens and cook the same way. They need to be washed really well. I don’t normally sauté the carrots them selves. If you do, dice them so they will cook up faster. You can put your carrots in the toaster oven slice down the middle and cover with EVO and seasonings and roast them...400 is good.
Or just dice the carrots and separated leaves all in the same pan... cut up the leaves a bit so they are smaller. I love the taste of roasted or sautéed carrots...brings out their sweetness. It’s a quick dish too.

FL Mary who is making her mouthwatering bison meatloaf tonight with roasted cauliflower and asparagus.