Carrots with Rosemary
Recipe Ingredients and Instructions to Download and Print: Carrots with Rosemary (PDF)
Serves: 6 | Serving Size: 1/2 cup
1 1/2 lbs. carrots, peeled and sliced at an angle
1 tablespoon olive or canola oil
1/2 cup diced green pepper
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon ground pepper
- In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender.
- Add green pepper; cook and stir for 5 minutes until tender.
- Sprinkle with rosemary, salt, pepper, and heat through.