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Carrots with Rosemary Butter

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