Monday, 14 April 2014

Simply Rosemary Cooked Carrots

These are quick and easy to put together and go well with any main meat dish. 

1 pound baby carrots
2 cups chicken broth
1 clove garlic, crushed
1 sprig rosemary

Place the ingredients in a pot and bring to a boil over medium-high heat.
Reduce heat and simmer for about 10 minutes, until carrots are just tender enough for you.
Drain and remove the rosemary stem and clove of garlic.

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Have you tried this recipe?? Tell us how it turned out :)