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Sauteed Rosemary Carrots

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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.
Sauteed Rosemary Carrots Recipe photo by Taste of Home

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

  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.

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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