Imagine this: It’s time to start dinner and you already have an entree planned, but you would like a side dish or two to complete the meal. So you walk out the back door to your lovely vegetable garden, pick some carrots and rosemary and take them into your kitchen and cook up some Rosemary infused carrots. Perfect accompaniment for your dinner and it’s ready in about 25 minutes.
If you’re thinking, “Sorry lady, little house on the prairie isn’t my thing…” I’m guessing you’ve never had an opportunity to help with or grown your own garden. I will be the first to say it can be a lot of work, and I don’t exactly have a green thumb (I have a bad habit of forgetting to water). But it can be one of the most rewarding things you can do in life. There is something primordial and deeply fulfilling when you are able to produce your own food.
Start small; you don’t have to have a half-acre greenhouse to get started. Grow rosemary from seed or purchase a start from a local gardening center. Put it in a pot in your home or outside on the porch. If you can get it to grow you’re on your way. And now you’ll have a fresh, fragrant edible herb that’s ten times better than using the dried stuff you find in the spice isle of the grocery store.
This is such a simple yet delicious recipe! Peel and dice carrots on the bias (at an angle as shown above, this makes them look extra pretty). Saute them in a lightly oiled pan for about ten minutes to give them some color (remember color = flavor) and then add some brown sugar, chicken broth and a sprig or two of fresh rosemary. (Make sure you take a good whiff before you add it, it just smells so good!) Cover the pan and let the carrots steam on medium low for about 12 minutes. Sprinkle with a touch of salt and they’re ready to go.
This recipe was adapted from the original found in Cooks Country magazine.Print
- 2 tablespoons Vegetable oil
- 2 pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces
- 1/2 cup chicken broth
- 2 teaspoons brown sugar
- 1 to 2 sprigs fresh rosemary
- salt and pepper
- Heat oil in a large skillet over medium high heat. Add the carrots and saute for about 12 minutes or until they’re golden brown in spots.
- Pour in the chicken broth and brown sugar and stir to evenly incorporate. Sprinkle with a small pinch of salt and pepper. Place the sprigs of rosemary on top of the carrots and cover with a lid. Turn the heat down to medium and cook for about 12 minutes, stirring occasionally.
- Remove the lid and cook for one additional minute or until the liquids are almost absorbed. Remove the rosemary sprigs and serve.
- Category: side
- Cuisine: american
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