Wednesday, April 2, 2008

Carrots with Rosemary Butter

  • 1 1/2 C julienned carrots
  • 1 Tbsp butter, softened
  • 3/4 tsp minced fresh rosemary OR 1/4 tsp dried rosemary, crushed
  • 3/4 tsp minced fresh parsley OR 1/4 tsp dried parsley flakes
  • 3/4 tsp brown sugar
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
1. Place carrots in a steamer basket; place in a small saucepan over 1inch of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
2. Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.

Robyn's notes: Easy and quick, I served these with Flavorful Chicken Pasta

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