Sauteed Rosemary Carrots Recipe
- 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.
Originally published as Dup -Rosemary Carrots in Taste of Home June/July 1999, p31
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Reviewed Jan. 10, 2011
We weren't a very big fan of these. Maybe we just weren't big on the rosemary?