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

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