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Sauteed Rosemary Carrots Recipe
Sauteed Rosemary Carrots Recipe photo by Taste of Home

Sauteed Rosemary Carrots Recipe

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This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

2/3 cup equals 70 calories, 3 g fat (trace saturated fat), 0 cholesterol, 275 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. 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.
Originally published as Dup -Rosemary Carrots in Taste of Home June/July 1999, p31

Nutritional Facts

2/3 cup equals 70 calories, 3 g fat (trace saturated fat), 0 cholesterol, 275 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews for Sauteed Rosemary Carrots

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   (2)
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MY REVIEW
Reviewed Jan. 10, 2011

We weren't a very big fan of these. Maybe we just weren't big on the rosemary?

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