Total TimePrep/Total Time: 20 min.
- 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 Facts3/4 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.
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
Sep 1, 2009
Neither of my kids liked these and they like vegetables. I didn't really care for them, either.