1 2/3 lb. carrots, cut in thin sticks
1 1/4 C vegetable stock
2 T olive oil
1 t chopped fresh rosemary
Cook carrots in vegetable stock over medium heat. Simmer for about fifteen minutes. Sprinkle with olive oil and rosemary and cook a few more minutes.
From The Silver Spoon
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Exceptionally boring and tasteless. I overcooked the carrots, but this recipe would suck regardless.
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