Sauteed Carrots With Rosemary And Lemon Recipes

ROASTED CARROTS WITH LEMON

Steps:

• Preheat the oven to 425 degrees F.
• Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

SAUTEED ROSEMARY CARROTS

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.

SAUTEED CARROTS WITH ROSEMARY AND LEMON

Steps:

• 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.

HONEY ROSEMARY CARROTS

Steps:

• Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Steps:

• Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

CARROTS WITH ROSEMARY BUTTER

Steps:

• Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.