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Sauteed Carrots With Rosemary And Lemon

“Sauteed carrots are a nice side dish for Thanksgiving or Christmas dinner.”

INGREDIENTS
  • 4 large carrots
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh rosemary
  • zest and juice from one lemon
DIRECTIONS
  1. Cook carrots until tender crisp. Slice diagonally and set aside. (This part can be done a day ahead and kept in the refrigerator).
  2. Melt butter in large skillet over medium heat. Add garlic and saute one minute.
  3. Mix in rosemary and lemon peel.
  4. Add carrots, toss to heat through.
  5. Season with lemon juice, salt and pepper.

Yield: 4 servings

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