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Carrots with Rosemary - Cooperative Extension: Food & Health - University of Maine Cooperative Extension
Serves: 4 Ingredients 1 1/2 lbs. carrots, sliced 1 tablespoon olive or canola oil 1/2 cup diced green pepper 1/2 teaspoon rosemary 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper Directions In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender. Add green pepper; cook and stir for 5 minutes …