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Sauteed Rosemary Carrots

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1-1/2 pounds carrots, sliced
  • 1 tablespoon olive oil
  • 1 small green pepper, finely chopped
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper


  • In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.
Nutrition 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.

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Average Rating:
  • delowenstein
    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

  • Jaimin
    Jan 10, 2011

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

  • SusanCJones
    Jan 12, 2007

    No comment left