Carrots with Rosemary Butter |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronicaâs homemade rosemary butter. Voila! Ingredients:
1-1/2 cups julienned carrots |
1 tablespoon butter, softened |
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes |
3/4 teaspoon brown sugar |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
Directions:
1. Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
2. Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat. Yield: 2 servings.
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