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

(7 customer reviews)

Rosemary Baby Carrots

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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

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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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