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Carrots with Rosemary Butter Recipe

Carrots with Rosemary Butter Recipe photo by Taste of Home

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These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!

This recipe is:

Quick

Diabetic Friendly

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Carrots with Rosemary Butter Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1-1/2 cups julienned carrots
1 tablespoon butter, softened
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon garlic powder

Directions

Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 97 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 386 mg sodium, 11 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Carrots with Rosemary Butter in Cooking for 2 Spring 2008, p44

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Carrots with Rosemary Butter

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(1-1) of 1 reviews

Reviewed on Feb. 18, 2010 by bakingf

This is a simple recipe but so good! I will be making it again and again.Next time I will try adding tarragon or basil instead of dill, just for a different taste.