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Sauteed Rosemary Carrots

 Sauteed Rosemary Carrots
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.
6 ServingsPrep/Total Time: 20 min.


  • 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.
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.