Stir-Fried Carrots Recipe
Stir-Fried Carrots Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 106 calories, 4g fat (1g saturated fat), 0 cholesterol, 176mg sodium, 18g carbohydrate (11g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  1. 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

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lisars User ID: 2240732 64275
Reviewed Sep. 1, 2009

"Neither of my kids liked these and they like vegetables. I didn't really care for them, either."

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