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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots. Ingredients:
1-1/2 pounds carrots, sliced |
1 tablespoon olive oil |
1 small green pepper, finely chopped |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
Directions:
1. In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper. Yield: 6 servings.
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