Carrots with Rosemary Butter Recipe

5 1 2
Carrots with Rosemary Butter Recipe
Carrots with Rosemary Butter Recipe photo by Taste of Home
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Carrots with Rosemary Butter Recipe

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5 1 2
Publisher Photo
These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/2 cups julienned carrots
  • 1 tablespoon butter, softened
  • 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
  • 3/4 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder

Directions

Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat. Yield: 2 servings.
Originally published as Carrots with Rosemary Butter in Cooking for 2 Spring 2008, p44

Nutritional Facts

3/4 cup: 97 calories, 6g fat (4g saturated fat), 15mg cholesterol, 386mg sodium, 11g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1-1/2 cups julienned carrots
  • 1 tablespoon butter, softened
  • 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
  • 3/4 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  1. Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
  2. Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat. Yield: 2 servings.
Originally published as Carrots with Rosemary Butter in Cooking for 2 Spring 2008, p44

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bakingf User ID: 2574109 140970
Reviewed Feb. 18, 2010

"This is a simple recipe but so good! I will be making it again and again.Next time I will try adding tarragon or basil instead of dill, just for a different taste."

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