Rosemary Carrots

14 reviews, 4.2 star(s). 92% would make again

Ready in 45 minutes

Try this Rosemary Carrots recipe, or contribute your own.


1 tablespoon Butter
1 teaspoon olive oil
1 tablespoon Dried Rosemary
2 cups Carrots; julienned
2 pinches Salt

Original recipe makes 4



Heat butter, olive oil and rosemary in a medium pan. Add julienned carrots. Saute, stirring often, until tender and crisp, about 5 minutes. Add Salt to taste. For softer carrots, cover and let stand for another 2-3 minutes.

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Comment or review

Made these for Thanksgiving and got a lot of positive comments. They are unique. Would make them again.
jokergod2000 4m ago

Very good!!! I used fresh rosemary and a few extra spices.
cHaDcLe 2y ago

Smelled like medicine cooking. I like rosemary but is was nor good at all. Way too much rosemary.
hollyloveland 2y ago

Very tasty. Added extra spices. Even teenage son liked!
Anneberg21 3y ago

quick and simple. Didn't have quite enough flavour for my liking but will try with more herbs or spices next time.
andreadsouza87 3y ago

Loved it! Used fresh rosemary from the farmers market and added some minced garlic to make this as a side dish for dinner with my boyfriend. We both loved it, very easy! Smaller pieces work better and cooking time to tender was closer to 15-20 mins
Kristymw 3y ago

Quick and simple. I used baby carrots and cooked for about 20 mins also, until carrots started to lightly brown.
Freddiea66 4y ago

I LOVED this. I love using rosemary to cook, and as stated previously it was an absolutely excellent sidedish. It's a nice change from greenbeans, or potatoes. I have never thought of serving carrots as a sidedish, they were absolutely wonderful!
meltxlx 5y ago

Perfect side dish...simple and delicious!
Mcmagency 5y ago

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