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Rosemary Carrots

  • Author: Emily
  • Total Time: 32 minutes
  • Yield: 6 1x


  • 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


  1. 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.
  2. 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.
  3. Remove the lid and cook for one additional minute or until the liquids are almost absorbed. Remove the rosemary sprigs and serve.
  • Prep Time: 7 minutes
  • Cook Time: 25 minutes
  • Category: side
  • Cuisine: american