Sauteed Rosemary Carrots Recipe

Ingredients

• 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.

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