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