Sauteed Carrots With Rosemary And Lemon Recipes

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ROASTED CARROTS WITH LEMON



Roasted Carrots with Lemon image

Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 5

1 1/2 pounds medium carrots (preferably with trimmed tops)
2 tablespoons olive oil
1 lemon, halved and sliced, seeds discarded
3 to 4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

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

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

SAUTéED CARROT RECIPE



Sautéed Carrot Recipe image

This sautéed carrot recipe makes a delicious side dish of rosemary carrots. It's a recipe for stir fry carrots or pan fry carrots that you can season with rosemary, garlic and parmesan.

Provided by Evelyn

Categories     Side Dish

Time 25m

Number Of Ingredients 5

2 pounds carrots (peeled and cut into coins)
2 Tablespoons butter
2 teaspoons garlic (minced )
1 Tablespoon dried rosemary (or more to taste)
1/4 cup Parmesan cheese (shredded , or more to taste)

Steps:

  • Place the butter in your skillet and heat over medium heat. And as soon as your butter is melted and hot, add the carrots and cook until tender. And you can either stir fry carrots until they are very very tender or until they are tender but crunchy on the inside. It's your choice.
  • Add the minced garlic to your pan fry carrots and stir frequently, for 1-2 minutes until garlic is fragrant.
  • Add the rosemary to your garlicky stir fry carrots and cook stirring until the carrots are evenly flavored with your rosemary.
  • And remove your skillet from the heat and add with Parmesan cheese.
  • Place your carrots in a serving dish and top with additional parmesan cheese if desired. And serve.

Nutrition Facts : Calories 114 kcal, Carbohydrate 15 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 205 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

  • Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

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

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.

LEMON-GLAZED CARROTS



Lemon-Glazed Carrots image

Very easy and quick to make!

Provided by REBECCARIVINIUS

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 carrots, sliced 1/4-inch thick
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 pinch salt and ground black pepper to taste

Steps:

  • Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
  • Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g

CARROTS WITH ROSEMARY BUTTER



Carrots with Rosemary Butter image

These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica's homemade rosemary butter. Voila!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups julienned carrots
1 tablespoon butter, softened
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon garlic powder

Steps:

  • Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.

Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

LEMON HONEY GLAZED CARROTS



Lemon Honey Glazed Carrots image

Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.

Provided by VVMYRSS

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 pound baby carrots
water to cover
¼ cup butter
2 ½ tablespoons honey
1 tablespoon lemon juice
⅛ teaspoon ground ginger

Steps:

  • Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
  • Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g

SAUTEED CARROTS



Sauteed Carrots image

This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.

Provided by TXOLDHAM

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and sliced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons dill, chopped (or flat-leaf parsley)

Steps:

  • Slice carrots on the diagonal in about 1/4 inch slices.
  • In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
  • Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
  • Add dill or parsley. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 492.9, Carbohydrate 14.6, Fiber 4.3, Sugar 6.9, Protein 1.5

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