Rosemary Carrots

Looking at all of my posts you might be shocked but I actually love vegetables and eat them quite frequently. Usually vegetables are just something thrown on the side to go with dinner but these veggies stole the show last night. My husband and I both loved them. They were perfectly cooked-- not too crunchy, not too mushy. They have a really mild rosemary taste. Most of the flavor comes from pan roasting the carrots which brings out their sweet flavor. My pictures turned out really bad (night time light) so this picture is courtesy of Cook's Country.

Rosemary Carrots

Adapted from Cook's Country

2 tablespoons Olive 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
1/4 teaspoon pepper

1. BROWN CARROTS Heat oil in large skillet over medium-high heat until shimmering. Cook carrots until golden brown, 10 to 14 minutes, stirring occasionally.
2. SIMMER Stir in broth, sugar, salt, and pepper. Add rosemary and simmer, covered, stirring occasionally, over medium-low heat until carrots are tender and liquid is nearly evaporated, 8 to 12 minutes. Remove lid and discard rosemary. Continue to cook until all liquid has evaporated, about 1 minute. Serves 4-6.

*Be sure to stir gently after you have added the Rosemary. You don't want any of the sprigs to fall off in the pan*