Sauteed Carrots with Rosemary and Lemon


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

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


Best Wine Deals

See More Deals »

Snooth Media Network