Carrots with Rosemary Butter
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!
Ingredients
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1-1/2 cups julienned carrots
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1 tablespoon butter, softened
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3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
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3/4 teaspoon brown sugar
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1/4 teaspoon salt
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1/8 teaspoon garlic powder
Directions
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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.
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2.
Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.
Nutrition 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.
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