Sauteed Rosemary Carrots Recipe

3.5 2 3
Sauteed Rosemary Carrots Recipe
Sauteed Rosemary Carrots Recipe photo by Taste of Home
Publisher Photo

Sauteed Rosemary Carrots Recipe

Read Reviews
3.5 2 3
Publisher Photo
This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/2 pounds carrots, sliced
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup diced green pepper
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions

In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender. Add green pepper; cook and stir for 5 minutes until carrots and green pepper are tender. Sprinkle with rosemary, salt and pepper; heat through. Yield: 4-6 servings.
Originally published as Dup -Rosemary Carrots in Taste of Home June/July 1999, p31

Nutritional Facts

2/3 cup: 70 calories, 3g fat (0 saturated fat), 0 cholesterol, 275mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 1-1/2 pounds carrots, sliced
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup diced green pepper
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  1. In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender. Add green pepper; cook and stir for 5 minutes until carrots and green pepper are tender. Sprinkle with rosemary, salt and pepper; heat through. Yield: 4-6 servings.
Originally published as Dup -Rosemary Carrots in Taste of Home June/July 1999, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSauteed Rosemary Carrots

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
delowenstein User ID: 3766053 252082
Reviewed Aug. 1, 2016

"I'd prepared this recipe and found it to be very tasty! I did use 1/4 cup vegetable oil and added 1 medium onion, diced and the green pepper, diced. I didn't have rosemary at that time, so I used dried thyme and that was just as good! Thank you for sharing this recipe!

delowenstein"

MY REVIEW
Jaimin User ID: 5516577 71011
Reviewed Jan. 10, 2011

"We weren't a very big fan of these. Maybe we just weren't big on the rosemary?"

Loading Image