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.