Carrots with Rosemary Butter

Name: Carrots with Rosemary Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1-1/2 cups julienned carrots; 1 tablespoon butter, softened; 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes; 3/4 teaspoon brown sugar; 1/4 teaspoon salt; 1/8 teaspoon garlic powder

Total Time Prep/Total Time: 20 min.

Yield 2 servings

Test Kitchen Approved

These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!

Ingredients

1-1/2 cups julienned carrots
1 tablespoon butter, softened
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon garlic powder

Directions

Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.

Nutrition Facts

3/4 cup: 97 calories, 6g fat (4g saturated fat), 15mg cholesterol, 386mg sodium, 11g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!

Recipe Creator