Rosemary Carrots

Rosemary Carrots

"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."
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  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.
  • (C) 2002 Reiman Media Group, Inc.

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Reviews

Read all reviews 41
  1. 65 Ratings

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Most helpful positive review

Have made this many times since finding the recipe and I don't even like carrots!Only thing I changed was to add a tablespoon of maple syrup. I eat them for a snack. Thanks for sharing

Most helpful critical review

These are just OK - the chicken bouillon sort of kills this dish and I love carrots. I love the chive and brown sugar so I'll stick with a recipe for carrots that calls for both on this site - ...

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Have made this many times since finding the recipe and I don't even like carrots!Only thing I changed was to add a tablespoon of maple syrup. I eat them for a snack. Thanks for sharing

I've used this as a special Thanksgiving dish for 5 years now. What a wonderful, savory change-up to an ordinary everyday dish! I recommend using fresh herbs as they make it just that much mor...

These are just OK - the chicken bouillon sort of kills this dish and I love carrots. I love the chive and brown sugar so I'll stick with a recipe for carrots that calls for both on this site - ...

I liked the recipe, although I used fresh rosemary, and I thought it gave it an intense, sort of spicy flavor. I added honey to my twin 2 year old boy's carrots. Otherwise next time I'll try dri...

Very good & easy to make. I used fresh rosemary, beef bouillon, & omitted the chives (didn't have any). I cooked the carrots a few mins longer. Thanks.

Fixed this as a go along dish with the Rosemary/Garlic Chicken. The Brown Sugar was a nice balance to the rest of the spices used. Excellent dish

These are very good. I use dried spices because I always have them on hand. Also, I use chicken broth instead od boullion because I, too, have that on hand. Goes great with Chicken or Turkey!

Great recipe. I cooked them for longer than 8-9 minutes and used much more water than 1/2 cup. They came out crisp-tender and the seasoning was fabulous.

These were delicious. Ithink I overcooked them slightly. Will watch them better next time, because there definitely will be a next time. Thanks for posting the recipe.

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