RECIPES

Rosemary Scented Carrots

When the stovetop is full, here’s a quick no-fuss flavourful way to cook carrots.

Prep Time

10M

Cook Time

5M

Serves

8

Ingredients

  • 1 1/2 lbs (0.7 kg) carrots
  • 1 1/2 tsp (7.5 mL) olive oil or butter
  • 1 tsp (5 mL) lemon peel, finely grated
  • 2 tsp (10 mL) fresh rosemary or tarragon leaves, finely chopped
  • 1/2 tsp (2.5 mL) dried rosemary or tarragon
  • salt, generous pinch
  • black pepper, freshly ground (optional)

    • Instructions

    1. 1 Diagonally slice carrots about ¼ - inch (0.5cm) thick.
  • Microwave Method
    1. 1 Place in medium-size microwave-safe bowl along with 3 Tbsp (45 mL) water.
    2. 2 Cover loosely with waxed paper or parchment paper, venting one corner so steam may escape.
    3. 3 Microwave on high, stirring once until carrots are tender, about 5 to 6 minutes.
    4. 4 Drain carrots and stir in remaining ingredients until evenly mixed.
  • Roasting Method
    1. 1 Heat oven to 425°F.
    2. 2 In large bowl, combine carrots with olive oil. Toss to coat.
    3. 3 Transfer carrots to foil/parchment lined baking sheet in a single layer.
    4. 4 Cover tightly with foil; cook for 15mins.
    5. 5 Remove foil, stir carrots and continue to cook until carrots are browned and tender – 30 minutes or so.
    6. 6 Toss with lemon peel, herbs and seasonings
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