Rosemary Carrots Recipe
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Rosemary Carrots

By: Taste of Home's Fast Family Favorites  
"You'll really enjoy the bold rosemary flavor in each bite of this pretty side dish. The sliced carrots get added sweetness from a bit of brown sugar."

Rating: This weblink has been rated 25 times with an average star rating of 4.4 Read Reviews (14)

Rate/Review | 975 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 1/4 cups thinly sliced carrots
  • 1/2 cup water
  • 1 tablespoon snipped fresh or dried chives
  • 1 tablespoon brown sugar
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
  • 1/8 teaspoon pepper

Directions

  1. Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm.
  2. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.

Footnotes

  • One 1/2-cup serving (prepared with low-sodium bouillon) equals 44 calories, 27 mg sodium, 0 cholesterol, 11 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchange: 2 vegetable.
  • © 2002 Reiman Media Group, Inc.
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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2008 by Fran D 
Have made this many times since finding the recipe and I don't even like carrots!Only thing I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2008 by Abby 
I liked the recipe, although I used fresh rosemary, and I thought it gave it an intense, sort... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by Kirakait 
I've used this as a special Thanksgiving dish for 5 years now. What a wonderful, savory... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2007 by Jennifer B. 
Very good & easy to make. I used fresh rosemary, beef bouillon, & omitted the chives (didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2007 by SuzyQ 
Quick, easy & delious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by pelicangal Supporting Member (Click to learn more about Supporting Membership)
These were delicious. Ithink I overcooked them slightly. Will watch them better next time,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by Steve 
I've made this recipe several times and I love it. It's a great recipe to try out on people... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by Nicole 
Great recipe. I cooked them for longer than 8-9 minutes and used much more water than 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2008 by Flea 
This recipe is easy and turns out wonderfully. Don't overcook the carrots! I use organic... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by bestofcherie 
This was a simple recipe that my family ate. My husband really liked these. He was glad it... MORE

 
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