Carrots with Rosemary Butter Recipe

Carrots with Rosemary Butter Recipe
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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:

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  • 2 Servings
  • Prep/Total Time: 20 min.

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.

Nutrition 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.

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

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Carrots with Rosemary Butter Recipe

Carrots with Rosemary Butter

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