rosemary and garlic carrots

Oh how I love these carrots…


and I don’t even like cooked carrots. The thought of regular cooked carrots even grosses me out

But these aren’t your regular mushy tasteless cooked carrots; these are rosemary & garlic carrots which happen to be at least 1000 times better!

Plus it’s like the easiest recipe.


And it’s ready in 10 minutes

I really don’t have much else to say about these carrots other than they’re addicting.

I know what you’re thinking “ha! addicting carrots… yeah, right!”

But I promise they really are! When they were ready, I put some on a plate while I cooked the chicken, and lo and behold, all the other carrots were gone before I even noticed.

I just couldn’t stop. {Yes, that means I just ate an entire pound of carrots. If I’m orange tomorrow, you’ll know why}

Who knew carrots could be this tasty?


I mean, anything with garlic, rosemary, and butter is almost always tasty in my book, but yeah, just try these.

They go well with any protein. I prefer them with something that is marinated with rosemary like pork or chicken just so they complement each other but whatever floats your boat…

Rosemary & Garlic Carrots

by Meme Inge

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: simmer side egg-free gluten-free healthy veggie-ful vegetarian vegan dairy free soy-free nut-free no-sugar-added veggies

Print this recipe


Ingredients (Serves 4)

  • 1 TBSP butter
  • 1 clove garlic, minced
  • 1 lb. carrots, sliced
  • 4 sprigs rosemary
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper


Add butter and garlic to a large skillet over medium-high heat. Once the butter has melted, add the carrots and sauté for about 3 minutes.

Add the remaining ingredients to the pan, and boil until the water has evaporated and carrots are crisp-tender, about 5-7 minutes. Make sure to stir occasionally.

Remove rosemary before serving. Enjoy!

Notes: Use olive or canola oil for dairy-free/vegan

Nutrition Facts per serving (1/4 recipe):

58 calories, 3.1g fat (1.8g saturated), 7.6g carbohydrates, 2.2g fiber, 0.8g protein

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