Carrots with Rosemary

Serves: 4


1 1/2 lbs. carrots, sliced
1 tablespoon olive or canola oil
1/2 cup diced green pepper
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper


  1. In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender.
  2. Add green pepper; cook and stir for 5 minutes until tender.
  3. Sprinkle with rosemary, salt and pepper and heat through.

Carrots with Rosemary Food Nutrition Facts Label