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A Little Rosemary Love for Carrots
As Far AS Veggies Go Carrots have never been high on my list of favorites. In fact, I usually prefer them with plenty of butter and salt or not at all!
since rosemary has become a current kitchen crush, I decided to try something different With them.
As it turned out, we really Ended up enjoying these rosemary-infused carrots. They were surprisingly tasty, and WE found Ourselves adding them to several meals without missing the butter and salt.
Rosemary-Infused Carrots
Ingredients
- 1–2 pounds carrots, peeled and sliced into bite sized rounds
- Water, enough to cover the carrots
- Fresh rosemary, to taste (start with a small sprig for 1 pound of carrots and add more for a larger batch)
- Optional : a few drops of olive oil to taste after cooking
Directions
- Boil the carrots. Place the sliced carrots in a pot and cover with water. Bring to a boil and cook until tender .
- Drain thoroughly. Discard the cooking water.
- Return the hot, drained carrots to the warm pot. Add the fresh rosemary.
- Let the flavor develop. Cover and allow the carrots to sit in the residual heat for 3–5 minutes. Remove the rosemary sprigs before serving.
- Optional: add the few drops of olive oil and stir into the carrots
Storage Tips
Refrigerate leftover rosemary-infused carrots in an airtight container at 40°F (4°C) or below and enjoy within 3 days. For longer storage, you can freeze them, although their texture may be softer after thawing and reheating.
A Note About Potassium and Portions
Boiling carrots in water and discarding the cooking water may reduce their potassium content, but the amount varies depending on preparation. Check with your renal dietitian about portions and preparation methods that fit your individual needs.