Rosemary Carrots Recipe
Rosemary Carrots Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2-1/4 cups thinly sliced carrots
  • 1/2 cup water
  • 1 tablespoon minced chives
  • 1 tablespoon brown sugar
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
  • 1/8 teaspoon pepper

Directions

Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid.
Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat. Yield: 4 servings.
Originally published as Rosemary Carrots in Quick Cooking July/August 1998, p42

Nutritional Facts

1/2 cup: 44 calories, 0 fat (0 saturated fat), 0 cholesterol, 27mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

  • 2-1/4 cups thinly sliced carrots
  • 1/2 cup water
  • 1 tablespoon minced chives
  • 1 tablespoon brown sugar
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
  • 1/8 teaspoon pepper
  1. Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid.
  2. Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat. Yield: 4 servings.
Originally published as Rosemary Carrots in Quick Cooking July/August 1998, p42

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