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Carrots with Rosemary Butter Recipe

Carrots with Rosemary Butter Recipe

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


  • 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.

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.

Reviews for Carrots with Rosemary Butter

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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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