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

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3.5 2 3
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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

70 calories: 2/3 cup, 3g fat (0g saturated fat), 0mg cholesterol, 275mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 1g protein Diabetic Exchanges: 2 vegetable, 0 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


Reviews for Sauteed Rosemary Carrots

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
delowenstein
Reviewed Aug. 1, 2016

"I'd prepared this recipe and found it to be very tasty! I did use 1/4 cup vegetable oil and added 1 medium onion, diced and the green pepper, diced. I didn't have rosemary at that time, so I used dried thyme and that was just as good! Thank you for sharing this recipe!

delowenstein"

MY REVIEW
Jaimin
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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