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Baby Carrots with Rosemary / Basil Infused Extra Virgin Olive Oil Recipe

(7 customer reviews)

Rosemary Baby Carrots

Baby Carrots with Rosemary / Basil Infused Extra Virgin Olive Oil  Recipe

INGREDIENTS:

-1-1/2 Lbs tiny whole carrots
-¼ cup Sonoma Farm Rosemary / Basil Infused Extra Virgin Olive Oil
– salt to taste

-pepper black to taste

Directions:
1. In a large saucepan, cook carrots, covered in small amount of boiling water for 15-20 minutes or until crisp-tender. Drain
2. Pour rosemary/basil Infused Extra Virgin Olive Oil over carrots and salt / pepper to taste

 

Sonoma Farm

Aug 2011

SKU: Baby Carrots with Rosemary / Basil Infused Extra Virgin Olive Categories: , , , Tags: , , , , , ,

7 reviews for Baby Carrots with Rosemary / Basil Infused Extra Virgin Olive Oil Recipe

  1. Tina

    Love roasted carrots and rosemary!!! The combo is delicious!

  2. terry

    Love the twist of adding rosemary to the carrots

  3. Nancy

    I love easy and quick recipes so you won me over with that! Plus these would be a delicious side to a Thanksgiving Day spread. Mmmmmmmmm!

  4. Patie

    I’m a big rosemary fan. I like it in my make up to my food to my cocktails. This recipe is a must-try for me.

  5. Paul

    Gorgeous! And I love adding rosemary to all the things. This would be beautiful as part of a Christmas feast.

  6. Betty

    Beautiful addition to any meal. Rosemary pairs so well with just about anything!

  7. Wendy

    This is a lovely side dish. I love rosemary.

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