SAUTEED CARROTS WITH ROSEMARY AND LEMON
Categories Herb Vegetable Side Sauté Rosemary Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.
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Rajesh Kumar
[email protected]These carrots are a bit too oily for my taste.
Next Tow
[email protected]I love the bright, citrusy flavor of these carrots.
S'mores Road Dogg
[email protected]These carrots are so easy to make, and they're a great way to get your kids to eat their vegetables.
Radoyan islam Jeyan
[email protected]I'm not a big fan of rosemary, so I used thyme instead. The carrots were still very good.
Courtney Higgins
[email protected]I added some chopped walnuts to these carrots for a little extra crunch. They were delicious!
De Renzo Angelica
[email protected]These carrots are the perfect side dish for any meal. They're healthy, flavorful, and easy to make.
Young 59
[email protected]Meh.
Sumi Neupane
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover carrots.
Shuvo Hossen
[email protected]I made these carrots for a potluck and they were a huge success! Everyone loved them.
Orland Jessica
[email protected]The carrots were a bit bland for my taste.
Abdussamad Ahmad
[email protected]These carrots were a hit! They were so easy to make and tasted delicious. I loved the combination of rosemary, lemon, and garlic.