Carrots With Rosemary Butter Recipes

CARROTS WITH ROSEMARY BUTTER

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.

GLAZED CARROTS WITH ROSEMARY

Steps:

• In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid., Add the remaining ingredients. Cook and stir over low heat until glazed and heated through.

GUEST POST: ROASTED BEETS AND CARROTS WITH ROSEMARY GARLIC BUTTER

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.

ROASTED ROSEMARY BUTTERED CARROTS RECIPE

Steps:

• Preheat oven to 350° F.
• Strip rosemary leaves from sprigs and finely chop.
• Using small bowl, toss carrots with melted butter.
• Add chopped rosemary leave and mix well.
• Spread carrots out on shallow baking tray, place in hot oven and roast for 15-20 minutes until tender and bright orange..
• Garnish with additional rosemary sprigs, if desired.

SAUTéED CARROT RECIPE

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.

GLAZED CARROTS WITH ROSEMARY

Steps:

• 1. Peel the carrots and chop off the tops and the very tips. Cut each carrot into sticks.
• 2. Combine the butter, brown sugar, rosemary and orange juice together in a small bowl.
• 3. Place the carrots in a 9x13 baking dish. Pour the butter mixture over the top.
• 4. Cover with foil and bake at 400 degrees for 45 minutes. Check them after about 20 minutes and give them a little stir.
• 5. After taking them out of the oven crack the pepper and salt over the top. Stir to incorporate, cover and let sit for a few minutes before serving.

SAUTEED CARROTS WITH ROSEMARY AND LEMON

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.

HONEY ROSEMARY CARROTS

Steps:

• Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.