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
Nutrition Information
  • Serves: Serves 4
  • Serving size: ¼ recipe
  • Calories: 58
  • Fat: 3.1g
  • Saturated fat: 1.8g
  • Carbohydrates: 7.6g
  • Fiber: 2.2g
  • Protein: 0.8g
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
These carrots are 1000 times better than your normal cooked carrots. They are perfectly cooked and full of butter, garlic, and rosemary flavor
  • 1 TBSP butter
  • 1 clove garlic, minced
  • 1 lb. carrots, sliced
  • 4 sprigs rosemary
  • ½ cup water
  • ½ tsp salt
  • ¼ tsp pepper
  1. 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.
  2. 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.
  3. Remove rosemary before serving. Enjoy!
*Use olive or canola oil for dairy-free/vegan


Speak Your Mind


Rate this recipe: