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


  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, pepper, and heat through.


Carrots with Rosemary Nutrition Facts Label: Click on this image for complete nutrition information