Friday, April 03, 2009

Rosemary Carrots

Because carrots are supposed to be healthy sometimes...


  • 2 1/4 cups thinly sliced carrots
  • 1/2 cup water
  • 1 TBS snipped fresh or dried chives
  • 1 TBS brown sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp snipped fresh rosemary or pinch dried rosemary, crushed
  • 1/8 tsp pepper


  1. Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm.
  2. 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.

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