These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!
- 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
- 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.
Originally published as Carrots with Rosemary Butter in Cooking for 2 Spring 2008, p44
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