Step 5:

In the same pan with oil, add the carrots sliced side down. Add the rosemary and cover with the lid. Cook over medium heat for about 5 to 7 minutes depending on the size of your carrots or until browned.

Step 6:

Flip them, then check the doneness of the carrots using a knife. Add one clove of garlic, place the lid back, and cook for 4 to 5 minutes in low heat. Halfway through, add the butter.

Step 7:

Once the carrots are softened, spoon the butter and pour into the carrots several times. Flip, then repeat to the other side. Repeat a few times.

Step 8:

Add the juice of half a lemon, mixed nuts, and black pepper. Cook for a few seconds. Transfer to a plate.

Step 9:

Garnish with garlic chips from earlier, parmesan, and more black pepper if preferred. Serve and enjoy!