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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."

Rate/Review | Read Reviews (39)

Servings (Help)

US Metric Calculate

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

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.
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.