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Stir-Fried Carrots

 Stir-Fried Carrots
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!”
4 ServingsPrep/Total Time: 20 min.


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