Sweet and sour rosemary carrots

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Sweet and sour rosemary carrots

Photo, Michael Alberstat.


  • 5 medium peeled carrots , cut into french fry sized sticks
  • 1 tbsp butter
  • 2 tbsp brown sugar
  • 2 tbsp red-wine vinegar
  • 1 tsp chopped fresh rosemary


  • BRING a saucepan of water to a boil. Add carrots. Boil gently over medium until fork-tender, about 6 to 8 min. Drain. Return saucepan to burner.
  • ADD butter, sugar, red-wine vinegar, rosemary and carrots. Stir until evenly coated, 1 to 2 min.

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