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Add extra flavor to boiled carrots with this recipe.




  • 1-1/2 pounds carrots
  • 1 cup low sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper



  1. Wash and peel carrots, trim ends. Cut into sticks 2 inches long and about 1/2-inch by 1/2-inch.
  2. Combine carrots and broth in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 8 to 10 minutes, until nearly tender.
  3. Remove lid and season with salt and pepper. Continue cooking without the lid until the broth is reduced as much as desired. Shake pan occasionally to avoid scorching.
  4. Drizzle with olive oil, sprinkle with chopped rosemary and cook 2 to 3 minutes longer.


Serves 6


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amount per Serving  
Calories: 60  
  % Daily Value *
Total Fat: 2 g 4%
Saturated Fat 2%
Cholesterol 0%
Sodium: 210 mg 9%
Carbohydrate: 11 g 4%
Dietary Fiber: 4 g 15%
Protein: 3 g  
Potassium 10%
Calcium 3%
Iron 5%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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