More Side Dishes Recipes
Carrots with Rosemary
Ingredients
Serving: 4- 750 g carrots, cut into thin batons
- 300 ml vegetable stock
- Olive oil, for drizzling
- 1 tsp chopped fresh rosemary
- Salt and pepper
Instructions
Utensils: Saucepan, lid- Put the carrots and stock into a saucepan, bring to boil over a medium heat, then cover and simmer for about 15 minutes
- Remove the lid and season with salt and pepper to taste
- If the mixture is too runny, continue cooking until it has reduced to the desired consistency
- Drizzle with olive oil, sprinkle with the rosemary and cook for a few minutes more
- Transfer to a warm serving dish
More Side Dishes Recipes