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Rosemary Carrots
Source: dLife

Carrots sauteed with rosemary and carrot juice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1 Fat , 3 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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2 tsp  olive oil
0 1/2 tsp  dried rosemary
0 1/2 lb  fresh carrots
1 cup  carrot juice
1 tbsp  white wine vinegar
0 1/2 tsp  salt
0 1/4 cup  chopped parsley
  1. To prepare, heat oil with dried herbs in a small saucepan. Add carrots, stirring to coat with oil-and-herb mixture.
  2. 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.

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