Sauteed Carrots with Rosemary and Lemon


  • 2 tablespoons unsalted butter
  • 1 garlic clove
  • 4 large carrots
  • 1 teaspoon fresh rosemary
  • 1 teaspoon lemon peel
  • Fresh lemon juice

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...

View full recipe at Epicurious


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