Rosemary Carrots

Carrots have been cultivated for their medicinal purposes as far back as the Greek and Roman empires. We now know it's the vitamin A that makes them so nutritionally valuable.


Makes 4 servings


2 cups thinly sliced carrots
1 teaspoon reduced-sodium chicken bouillon granules
2 tablespoons hot water
1 tablespoon packed brown sugar
1/4 teaspoon dried rosemary, crushed
1 tablespoon chopped chives
1/8 teaspoon white pepper


  1. Place carrots in 2-quart microwavable casserole. In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings. Pour over carrots. Toss to coat; cover. Microwave on HIGH 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.

Nutritional Information

Calories 39
Calories from Fat 5 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 9 g
Fiber 2 g
Protein 1 g
Sodium 95 mg

Dietary Exchange

Vegetable 1-1/2

Check out more recipes for Vegetable Side Dish