Best 3 Sauteed Rosemary Carrots Recipes

Sauteed rosemary carrots are a simple yet flavorful dish that can be enjoyed as a side or main course. The combination of sweet carrots, fragrant rosemary, and savory butter creates a delicious and satisfying dish that is sure to please everyone at the table. This easy-to-follow recipe will guide you through the steps of making this classic dish, ensuring that your sauteed rosemary carrots turn out perfect every time.

Here are our top 3 tried and tested recipes!

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Sauteed Parsnips and Carrots With Honey and Rosemary image

Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com

Provided by Oolala

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
coarse kosher salt
pepper
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons honey, such as heather, chestnut and wildflower

Steps:

Heat oil in large skillet over medium-high heat.
Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
Sprinkle with salt and pepper to taste.
Saute until vegetables are beginning to brown at edges, about 12 minutes.
You can do the above a day ahead of serving and cover and chill in refrigerator.
Add butter, rosemary, and honey to vegetables.
Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
Check taste to see if more salt and/or pepper is needed if desired.

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.

SAUTEED ROSEMARY CARROTS

Sauteed Rosemary Carrots image

This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds carrots, sliced
1 tablespoon olive oil
1 small green pepper, finely chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are limp, wrinkled, or have brown spots.
Peel the carrots thinly: This will help them cook evenly and prevent them from becoming tough.
Cut the carrots into even-sized pieces: This will also help them cook evenly.
Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary. If you only have dried rosemary, use half the amount.
Don't overcrowd the pan: If you overcrowd the pan, the carrots will steam instead of sauté.
Cook the carrots over medium-high heat: This will help them brown and caramelize.
Stir the carrots frequently: This will prevent them from burning.
Season the carrots to taste: Add salt, pepper, and other spices to taste.
Serve the carrots immediately: Sautéed carrots are best served hot. You can garnish them with fresh parsley or chives.

Conclusion:

Sautéed rosemary carrots are a quick and easy side dish that is packed with flavor. They are perfect for a weeknight dinner or a special occasion. With just a few simple ingredients, you can create a dish that is both delicious and healthy. So next time you're looking for a new way to prepare carrots, give this recipe a try. You won't be disappointed!