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Stir-Fried Carrots

For a colorful side dish that’s as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. “It’s my hubby Tom’s favorite way to do carrots,” she shares, “and it just happens to be healthy, too!”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1-1/2 pounds fresh carrots, julienned
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper


  • In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.
Nutrition Facts
3/4 cup: 106 calories, 4g fat (1g saturated fat), 0 cholesterol, 176mg sodium, 18g carbohydrate (11g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Average Rating:
  • Kevin
    Jan 5, 2020

    I would give this 5 stars but I had to tweak mine for more flavor. Instead of serving right away I decided to let them sit in the juice longer and take on more flavor, I also used a balsamic glaze on top and it added the right amount of punch. Thanks for sharing

  • lisars
    Sep 1, 2009

    Neither of my kids liked these and they like vegetables. I didn't really care for them, either.