Best Carrots With Rosemary Butter Recipes

ROSEMARY ROASTED BABY CARROTS

Rosemary Roasted Baby Carrots image

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh baby carrots
2 tablespoons olive oil
4 teaspoons brown sugar
2 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 green onions, thinly sliced

Steps:

Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.

Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER

Roasted Beets and Carrots With Rosemary and Garlic Butter image

Make and share this Roasted Beets and Carrots With Rosemary and Garlic Butter recipe from Food.com.

Provided by Chef AngelaH

Categories Vegetable

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups cubed peeled red beets
2 cups cubed peeled carrots
3 tablespoons butter or 3 tablespoons ghee
3 garlic cloves, mashed
1/2 teaspoon dried rosemary
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat oven to 400 degrees Fahrenheit.
Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
Dump the beets into the baking dish with the carrots.
Roast for 55 minutes, stirring halfway through.
Serve.

Nutrition Facts : Calories 150.9, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 201.4, Carbohydrate 16.9, Fiber 4.8, Sugar 10.1, Protein 2.5

SAUTEED CARROTS WITH ROSEMARY AND LEMON

Sauteed Carrots with Rosemary and Lemon image

Categories Herb Vegetable Side Sauté Rosemary Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

4 large carrots, peeled, thinly sliced diagonally
2 tablespoons (1/4 stick) unsalted butter
1 garlic clove, pressed
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 teaspoon grated lemon peel (yellow part only)
Fresh lemon juice

Steps:

Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.

ORANGE ROSEMARY CARROTS

Orange Rosemary Carrots image

Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. -Arlene Butler, Ogden, Utah

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 tablespoon finely chopped shallot or red onion
1 garlic clove, minced
3 medium carrots, cut into 1/2-in. slices
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon thawed frozen orange juice concentrate
1/2 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.

Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 260mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

THYME AND ROSEMARY CARROTS

Thyme and Rosemary Carrots image

Flavorful rosemary carrots go with just about any entree. If you don't have fresh herbs on hand, feel free to use dried. -Jolene Martinelli, Fremont, New Hampshire

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 cups frozen sliced carrots
1/4 cup butter, softened
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/8 teaspoon salt

Steps:

Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.

Nutrition Facts : Calories 129 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.