Sauteed Rosemary Carrots Recipe


  • ¼ teaspoon coarsely ground pepper
  • ½ teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1 small green pepper, finely chopped
  • 1 tablespoon Filippo Berio® Extra Virgin Olive Oil
  • 1-½ pounds carrots, sliced

1. 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. Yield: 6 servings.

View full recipe at SpringPad


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