Rosemary Carrots
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Appears in Cook's Country April/May 2009
First, brash rosemary stole the show. Next, it vanished. Getting it right was harder than we'd thought.
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...