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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rosemary Carrots

Source: dLife

Carrots sauteed with rosemary and carrot juice.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	106.8

Total Carbs	14.3 g

Dietary Fiber	2.3 g

Sugars	3.3 g

Total Fat	4.8 g

Saturated Fat	0.7 g

Unsaturated Fat	0.6 g

Potassium	420.9 mg

Protein	1.9 g

Sodium	708.5 mg

Dietary Exchanges 4.8 Fat, 2.6 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 0.5
0 1/2 tsp dried rosemary 0.5
0 1/2 lb fresh carrots 1.0
1 cup carrot juice 1.0
1 tbsp white wine vinegar 0.5
0 1/2 tsp salt 0.25
0 1/4 cup chopped parsley

Directions

To prepare, heat oil with dried herbs in a small saucepan. Add carrots, stirring to coat with oil-and-herb mixture.
Add carrot juice, vinegar, and salt; bring to a boil. Lower heat and cook slowly, uncovered, until carrots are tender (approximately 20 minutes), adding a small amount of water if necessary to prevent sticking. Remove from heat, stir in mint or parsley.