Back to Sauteed Rosemary Carrots

Print Options


Card Sizes

Sauteed Rosemary Carrots Recipe

Sauteed Rosemary Carrots Recipe

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. YIELD: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


  • 1. 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. Yield: 6 servings.

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.

Reviews for Sauteed Rosemary Carrots

Sort By :

Average Rating
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!


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