Rosemary Carrots

• 8 whole Carrots (medium To Large)
• 4 cloves Garlic
• 1 Tablespoon Olive Oil
• 8 ounces, weight Cream Cheese
• 1 cup Half-and-half
• 1/4 cups Fresh Chopped Rosemary
• 2 Tablespoons Fresh Chopped Parsley, Plus More For Garnish
• Salt And Pepper, to taste

1. Peel and cut carrots into discs. Set them aside.
2. Dice garlic. Heat olive oil in a skillet (use one with a lid as you'll need it later) over medium heat and cook garlic until it starts to brown at the edges.
3. Turn heat to low and add the cream cheese. Once cream cheese is melted, add the half-and-half and stir to combine.
4. Add in herbs, salt and pepper to taste, and stir to combine. Then add the carrots. Stir them in well, to coat them with the sauce, then pop a cover on the pan and cook over low heat until tender. Stir them frequently! Cook until carrots are tender (about 30 minutes).
5. Garnish with parsley and serve!

carrots, garlic, olive oil, weight cream cheese, fresh chopped rosemary, fresh chopped parsley, salt

Taken from tastykitchen.com/recipes/sidedishes/rosemary-carrots/ (may not work)