Roasted Rosemary Buttered Carrots
- This versatile side dish is fast, healthy, and simply delicious. Featuring just three ordinary ingredients, it's economical to boot.
This recipe was created to make as a side dish for a variation of one of our most popular recipes, here on Platter Talk, our Rosemary Lemon Chicken. In our original recipe, we used a chicken that had been cut up into eight pieces.
For this version, we used a whole chicken. Having never dredged a whole chicken before, I found the end result to be a delicious entrée with great curb appeal.
With our revamped chicken recipe as a backdrop, these Roasted Rosemary Buttered Carrots came to be. Although I had no intention of featuring there here with you, after tasting this easy side dish, I felt nothing less than a moral obligation to do so.
These baby carrots kissed with rosemary then tossed in butter were the perfect complement to our chicken dinner. It quickly became apparent though just how versatile this side dish can be with almost any entrée.
Some carrots, some fresh herbs, and a tab or two of butter. Never underestimate the power of the meek. Give these a try, I know you will enjoy them. -Dan
Roasted Rosemary Buttered Carrots
Recipe details
- 4 servings
- Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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