Best 3 Sauteed Rosemary Carrots Recipes

**Feast Your Senses with Sautéed Rosemary Carrots: A Culinary Symphony of Sweetness, Nuttiness, and Freshness**

Embark on a culinary journey with our sautéed rosemary carrots, a dish that tantalizes taste buds with its harmonious blend of sweet, nutty, and refreshing flavors. These carrots, carefully selected for their vibrant color and crisp texture, undergo a magical transformation when sautéed to perfection. Infused with the aromatic essence of rosemary, a herb renowned for its distinctive piney notes, these carrots emerge as a symphony of flavors, ready to elevate any meal from ordinary to extraordinary.

**Explore a Trio of Delectable Recipes:**

1. **Classic Sautéed Rosemary Carrots:** Experience the timeless simplicity of this classic recipe. With just a few simple ingredients, you can create a side dish that complements a wide range of main courses.

2. **Honey-Glazed Rosemary Carrots:** Elevate your sautéed carrots with a touch of sweetness. This recipe introduces a luscious honey glaze that caramelizes the carrots, adding a delightful layer of flavor and visual appeal.

3. **Balsamic-Roasted Rosemary Carrots:** Embark on a culinary adventure with this unique recipe. Roasted carrots are tossed in a tangy balsamic glaze, resulting in a dish that is both savory and slightly sweet.

Prepare to indulge in a sensory extravaganza with our sautéed rosemary carrots. These recipes, ranging from classic to innovative, are guaranteed to satisfy your cravings and leave you yearning for more.

Here are our top 3 tried and tested recipes!

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Sauteed Parsnips and Carrots With Honey and Rosemary image

Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com

Provided by Oolala

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
coarse kosher salt
pepper
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons honey, such as heather, chestnut and wildflower

Steps:

Heat oil in large skillet over medium-high heat.
Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
Sprinkle with salt and pepper to taste.
Saute until vegetables are beginning to brown at edges, about 12 minutes.
You can do the above a day ahead of serving and cover and chill in refrigerator.
Add butter, rosemary, and honey to vegetables.
Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
Check taste to see if more salt and/or pepper is needed if desired.

SAUTEED CARROTS WITH ROSEMARY AND LEMON

Sauteed Carrots with Rosemary and Lemon image

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

Ingredients

4 large carrots, peeled, thinly sliced diagonally
2 tablespoons (1/4 stick) unsalted butter
1 garlic clove, pressed
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 teaspoon grated lemon peel (yellow part only)
Fresh lemon juice

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.

SAUTEED ROSEMARY CARROTS

Sauteed Rosemary Carrots image

This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds carrots, sliced
1 tablespoon olive oil
1 small green pepper, finely chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose fresh, tender carrots for best flavor and texture.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
To make sure the carrots are evenly cooked, cut them into uniform pieces.
Don't overcrowd the pan when sautéing the carrots. This will prevent them from cooking evenly.
Sauté the carrots over medium-high heat so that they get a nice caramelized flavor.
Add the rosemary and garlic towards the end of cooking so that they don't burn.
Season the carrots to taste with salt and pepper.
Serve the carrots immediately as a side dish or appetizer.

Conclusion:

Sautéed rosemary carrots are a quick and easy side dish that is packed with flavor. The carrots are tender and slightly caramelized, with a hint of rosemary and garlic. This dish is perfect for a weeknight meal or a special occasion. Serve it alongside grilled chicken, fish, or steak, or simply enjoy it as a snack.