Rosemary Carrots

Name: Rosemary Carrots
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, vegetable oil; 2 pounds, carrots, peeled and cut diagonally into 1/2-inch-thick pieces; 1/2 cup, low-sodium chicken broth; 2 teaspoons, brown sugar; 1/2 teaspoon, salt; 1/4 teaspoon, pepper; 1 sprig, fresh rosemary

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Appears in Cook's Country April/May 2009

Side Dishes

Vegetables

Quick

First, brash rosemary stole the show. Next, it vanished. Getting it right was harder than we'd thought.

SERVES4 to 6

TIME30 minutes

WHY THIS RECIPE WORKS

We opted to roast our Rosemary Carrots in a skillet rather than the oven. We first browned the carrots in a little oil, then gently simmered them with a small amount of chicken broth for richness and flavor until tender. Slicing the carrots...

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