For a colorful side dish that’s as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. “It’s my hubby Tom’s favorite way to do carrots,” she shares, “and it just happens to be healthy, too!”
Recommended: 40 Ways to Love Roasted Veggies
- 1-1/2 pounds fresh carrots, julienned
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced. Yield: 4 servings.
Originally published as Stir-Fried Carrots in Simple & Delicious May/June 2007, p55
Reviews for Stir-Fried Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 1, 2009
"Neither of my kids liked these and they like vegetables. I didn't really care for them, either."