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Bon Appétit

Sauteed Carrots with Rosemary and Lemon

4.2

(22)

Recipe information

  • Yield

    Serves 2

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

Preparation

  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.

TagsCarrotRoot VegetableVegetableRosemaryHerbs & SpicesLemonCitrusFruitSideDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessWeeknight MealsSauteBon Appétit
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