Rosemary Carrots Recipe

Rosemary Carrots Recipe photo by Taste of Home

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"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."

This recipe is:

Quick

Diabetic Friendly

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Rosemary Carrots Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

2-1/4 cups thinly sliced carrots
1/2 cup water
1 tablespoon minced chives
1 tablespoon brown sugar
1 teaspoon chicken bouillon granules
1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
1/8 teaspoon pepper

Directions

Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid.
Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat. Yield: 4 servings.

Nutritional Facts 1/2 cup (prepared with sodium-free bouillon) equals 44 calories, 27 mg sodium, 0 cholesterol, 11 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchange: 2 vegetable.

Originally published as Rosemary Carrots in Quick Cooking July/August 1998, p42