Categories: Vegetables
Ingredients
- 1-1/2 lbs. fresh carrots,julienned
- 1 T olive oil
- 1/2 C chicken broth
- 1 tsp dried rosemary, crushed
- 1/4 tsp pepper
Directions
-
In a large skillet, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.