Not the healthiest way to make carrots, I know. But this recipe is so yummy. And I love rosemary, so…this is part heaven. I omit the oil and just use cooking spray. It also helps to mix the spices together first, before sprinkling over the carrots.
1 ½ pounds carrots, sliced
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
½ teaspoon salt
¼ teaspoon pepper
In a skillet, cook and stir carrots in oil for 12-15 minutes or until crisp-tender. Sprinkle with rosemary, salt and pepper; heat through.
Makes 4-6 servings