Name: Sauteed Carrots with Rosemary and Lemon
Yield: Serves 2
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

Recipe information

Yield
Serves 2

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

Preparation

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.

TagsCarrot Root Vegetable Vegetable Rosemary Herbs & Spices Lemon Citrus Fruit Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer 30 Minutes or Less Weeknight Meals Saute Bon Appétit

Recipe notes

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