 |
Rosemary Carrots
|
 |
1-1/2 pounds carrots, sliced
1 tablespoon olive oil
1 small green pepper, finely chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
In a large skillet, saute carrots in oil until crisp-tender. Add green pepper;
saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt
and pepper.
Yield: 6 servings.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |