Rosemary Carrots

4.5
(66)
41 Reviews
3 Photos

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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Published on August 2, 2021
3
3
Servings:
4
Yield:
4 servings

Ingredients

  • 2 ¼ cups thinly sliced carrots

  • ½ cup water

  • 1 tablespoon snipped fresh or dried chives

  • 1 tablespoon brown sugar

  • 1 teaspoon chicken bouillon granules

  • ½ teaspoon snipped fresh rosemary or pinch dried rosemary, crushed

  • ⅛ 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.

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.

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