Carrots with Rosemary
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
- 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 and pepper and heat through.
Makes 4 servings