Side Items

Rosemary Carrots is for Dinner.

Rosemary Carrots takes 5 minutes to prepare.

Rosemary Carrots takes 10 minutes to cook.

Rosemary Carrots makes 2 servings.

The ingredients for Rosemary Carrots are:

1 C. + 2 Tbsp. thinly sliced carrots
¼ C. water
1½ tsp. snipped fresh chives (½ tsp dried chives)
1½ tsp brown sugar
½ tsp chicken bouillon granules
¼ tsp. snipped fresh rosemary or a pinch of dried crushed rosemary
1/8 tsp black pepper

Here is how you make Rosemary Carrots:

Place carrots and water in saucepan, cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrotsto a serving bowl and keep warm.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.Number of Servings: 2Recipe submitted by SparkPeople user PAINTBOXGIRL.

The nutritional information for Rosemary Carrots is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 40.8

• Total Fat: 0.3 g
• Cholesterol: 0.1 mg
• Sodium: 136.6 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 1.9 g
• Protein: 0.7 g