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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For a colorful side dish thatâs as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. âItâs my hubby Tomâs favorite way to do carrots,â she shares, âand it just happens to be healthy, too!â Ingredients:
1-1/2 pounds fresh carrots, julienned |
1 tablespoon olive oil |
1/2 cup chicken broth |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
Directions:
1. In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced. Yield: 4 servings.
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