Rating: 4.5 stars 4.5
66 Ratings
  • 5 star values: 43
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

42 calories; protein 0.7g; carbohydrates 10g; fat 0.2g; cholesterol 0mg; sodium 57.3mg. Full Nutrition
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