Baby Carrots with Rosemary / Basil Infused Extra Virgin Olive Oil Recipe
-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
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
Love roasted carrots and rosemary!!! The combo is delicious!
Love the twist of adding rosemary to the carrots
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!
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.
Gorgeous! And I love adding rosemary to all the things. This would be beautiful as part of a Christmas feast.
Beautiful addition to any meal. Rosemary pairs so well with just about anything!
This is a lovely side dish. I love rosemary.