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 (store manager)

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

  2. terry (store manager)

    Love the twist of adding rosemary to the carrots

  3. Nancy (store manager)

    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 (store manager)

    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 (store manager)

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

  6. Betty (store manager)

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

  7. Wendy (store manager)

    This is a lovely side dish. I love rosemary.

Add a review

Your email address will not be published. Required fields are marked *