Zutaten für Rosemary Carrots
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 tablespoon olive oil
- Fresh Chives
- 2 tablespoons brown sugar
- Chicken Bouillon Granule
- Fresh Rosemary
- 1/4 teaspoon black pepper
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Zubereitung von Rosemary Carrots
- Preheat your oven to 400°F (200°C).
- Wash and peel 1 pound of carrots. Chop into 1-inch pieces.
- In a large bowl, toss the carrots with 1 tablespoon olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the carrots in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the carrots are roasting, prepare the glaze: In a small saucepan, combine 2 tablespoons brown sugar, 1 tablespoon water, and 1/2 teaspoon chicken bouillon granules (or vegetable bouillon for vegetarian option).
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly.
- Once the carrots are cooked, pour the glaze over them and toss gently to coat.
- Garnish with 1 tablespoon of chopped fresh chives (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
24g
Fat
0g
Carbs
3g
