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Sauteed Rosemary Carrots Recipe

Sauteed Rosemary Carrots Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Sauteed Rosemary Carrots

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MY REVIEW
delowenstein 252082
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 71011
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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