Sauteed Carrots with Rosemary and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 large carrots, peeled, thinly sliced diagonally |
2 tablespoons (1/4 stick) unsalted butter |
1 garlic clove, pressed |
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled |
1 teaspoon grated lemon peel (yellow part only) |
fresh lemon juice |
Directions:
1. Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.
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