Stovetop garlic rosemary carrots are perfectly cooked and full of butter, garlic, and herby flavor.
About Stovetop Rosemary Carrots
These carrots are 1000 times better than normal cooked carrots. Crisp-tender carrots sauteed on the stovetop in butter, garlic, and rosemary.
Plus, they're a super quick and easy side dish that goes with almost any meal.
Butter: Unsalted butter is best, so you can add salt as needed. Olive oil or salted butter can also be used.
Garlic: Fresh garlic is recommended since there are only a few ingredients in this recipe.
Carrots: Use any kind of fresh carrots.
Rosemary: Fresh rosemary gives the best flavor, but dried will work.
Water: No explanation needed. If you're trying to level up the flavor, you can use chicken broth or vegetable broth in place of water.
Seasoning: Salt and pepper enhance the stovetop rosemary carrots. You can also add cayenne pepper, red pepper flakes, and/or paprika if desired (start with ¼ teaspoon and add more if needed).
Cost of Recipe
- butter 1 tablespoon: $0.11
- garlic 1 clove: $0.06
- carrots 1 pound: $0.99
- rosemary 1 teaspoon: $0.50
- water ½ cup: $0
- salt ½ teaspoon: $0.01
- pepper ¼ teaspoon: $0.03
TOTAL COST: $1.70 or $0.43/serving (Based on San Diego grocery stores 2022)
Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Be sure to scroll down to the full recipe to see the specific ingredients and directions.
How to Make Rosemary Carrots
- Cook the garlic in the butter in a skillet or medium pot.
- Add the carrots and sauté.
- Pour in water, rosemary, salt, and pepper.
- Cook until the water evaporates, and enjoy!
Rosemary: Use thyme in place of the rosemary. Parsley or dill can also be used. Dried rosemary is a suitable option. Use ¼ teaspoon dried herbs.
How to Make Allergy-Friendly
These rosemary garlic carrots are already gluten-free, egg-free, nut-free, soy-free, and vegetarian. To make them dairy-free and vegan, use olive oil in place of the butter.
How to Fix a Mistake
Too crisp: If you want you carrots to be a little softer, add 2 tablespoons of water and cook for another 3-5 minutes.
You can easily prepare this in advance and transfer to an airtight container. Then reheat before serving.
Store in the fridge for up to 5 days; freezing is not recommended.
To reheat, either transfer to a skillet or small pot, and heat over medium. Stir occasionally and cook for about 5 minutes or until they are warm.
You can also reheat in the microwave inn 60-second intervals, stirring each time, until warmed through.
Frequently Asked Questions
Carrots are high in Vitamin A, and rosemary has antiviral properties.
What to Serve with Garlic Rosemary Carrots
The garlic and rosemary carrots can be served as a side with almost any dish.
They go well with any protein, especially one that is marinated with rosemary like pork or chicken so they complement each other.
Simple, quick, budget-friendly, and fail-proof. What more can you ask for?
MORE CARROT RECIPES YOU'LL LOVE:
- Carrot Fries
- Coconut Curry Carrot Soup
- Spiced Roasted Carrots
- Turkey Quinoa Soup
- Coconut Carrot Coffee Cake
- Roasted Carrot Soup
Garlic Rosemary Carrots
- 1 tablespoon butter or olive oil
- 1 clove garlic minced
- 1 pound carrots chopped
- 1 teaspoon minced rosemary
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
- Add butter and garlic to a large skillet or saucepan over medium heat. Once the butter has melted, add the carrots and sauté for 3 minutes.
- Add the remaining ingredients to the pan, and cook until the water has evaporated and the carrots are crisp-tender, about 7-10 minutes. Make sure to stir occasionally.
- Taste and add extra salt or pepper if needed. Enjoy!
This post was originally published on January 9, 2013. Text, recipe, and photos have been updated.
Stovetop Garlic Rosemary Carrots Nutrition Facts
Do you have gluten free options?????????
Hi Janie! These are naturally gluten free 🙂