Simply Rosemary Cooked Carrots

Prep Time
Cook Time
Ready In

"These are quick and easy to put together and go well with any main meat dish."

Original recipe yields 4 servings


  • Serving Size: 1 (228.1 g)
  • Calories 52.7
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 542.7 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.6 g
  • Protein - 1.7 g
  • Calcium - 44.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.1 mg

Step 1

Place all the ingredients in a pot making sure the carrots are covered with broth and bring to a boil over medium-high heat.

Step 2

Reduce heat and simmer for about 10 minutes, until carrots are just tender enough for you.

Step 3

Drain and remove the rosemary stem and clove of garlic.

Step 4


Tips & Variations

No special items needed.



I used regular carrots and cut them into chunks, and followed the recipe as written. Such a simple recipe, with such a great outcome. The rosemary garlic and stock complimented the carrots so well gave the carrots a wonderful flavor. They were tender and just perfect! I did drain them just a little but we really loved these and I will be making these again soon.

review by:
(13 Feb 2018)

Bergy (RIP" Forever in our Kitchen)

So simple and what a difference in the taste of the carrots. Will make often.

(27 Jul 2015)


Lots of flavor in these carrots. I saved the cooking liquid to use in soup when I drained them. Will be making these again.

review by:
(15 Jul 2015)


Simple and very tasty - I used 1/2 pound of dutch carrots but did need 2 cups of stock to cover with a sprig rosemary and made as per recipe instructions and was very much enjoyed by us all and wouldn't have minded a few more carrots, thank you QueenBea, made for tag game.

review by:
(30 Jul 2014)