Sauteed Rosemary Carrots

Name: Sauteed Rosemary Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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.

Originally published as Rosemary Carrots in Taste of Home June/July 1999

Reviews

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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?