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Carrots with Rosemary Butter

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Veronica Callaghan, Glastonbury, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica’s homemade rosemary butter. Voila!

Test Kitchen Approved

Carrots with Rosemary Butter

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Yield: 2 servings
Prep: 10 min
Cook: 10 min
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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
Text Ingredients

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.

Nutrition Facts

3/4 cup: 97 calories, 6g fat (4g saturated fat), 15mg cholesterol, 386mg sodium, 11g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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