Recipe by KATHYP100
"A quick and easy side dish that presents a delicious combination of flavors!"
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carrots, peeled and cut diagonally into 1/4-inch slices
fresh rosemary, leaves stripped
This was delicious! I got a little nervous because it didn't seem like there would be enough water. But it was perfect! I will definitely be making this for Christmas dinner!
Maybe if this was a sauce that could be poured over top it would be better, but all of the sauce stayed behind in the dish and rosemary can be overwhelming.
This was delicious, and I jazzed it up a little more with a couple sprinkles of cinnamon
A tasty combo with the honey and rosemary. We also like them with thyme, but then they aren't rosemary carrots, are they? I often make glazed carrots when I'm looking for an easy veggie side dish. This one is a keeper. It might even convert your non-cooked-carrot-eating family.
Delicious and not to mention simple! Just as the submitter states, it's "a quick and easy side dish that presents a delicious combination of flavors". Thanks for posting!
These tasted great! Started out using enough water to nearly cover them and then poured all off except for about what recipe called for (thought they'd need more water, but they don't). Used dried rosemary because it's what I had, cut baby carrots on a diagonal and followed the rest of the recipe. Served them to company and they were a big hit! Try them...you'll like them:)
I took the advice of other reviewers and added a pinch of thyme and cinnamon, while going conservative with the honey; a little bit of honey goes a long way! Great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Rosemary Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 53
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