Rosemary Carrots

(from kholstege’s recipe box)

Serves 6 people

Categories: Vegetables

Ingredients

  • 1-1/2 pounds carrots, sliced
  • 1 T Olive Oil
  • 1 tsp. dried Rosemary
  • 1/2 tsp. salt
  • 1/4 tsp. course ground pepper

Directions

  1. In a skillet, cook and stir carrots in oil for 10 – 12 minutes or until crisp-tender. Sprinkle with rosemary, salt and pepper. Heat through.

Email to a friend | Print this recipe | Back