Carrots with Rosemary and Lemon

Carrots with Rosemary and Lemon

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Serves: 6

Serve with Joseph Phelps Vineyards Napa Valley Syrah

8-10

Medium sized carrots, peeled and sliced into ½ inch diagonal slices
½ Medium onion, minced
3 Tbsp . Butter
1½ Tbsp. Freshly squeezed lemon juice
1-1½ tsp. Chopped fresh rosemary
  Salt and pepper to taste

Sauté onion in butter until soft.  Bring water to boil in pot large enough to accommodate carrots.  Add ½ tsp. salt to water when boiling.  Add carrots, and simmer covered until tender (8-12 minutes depending on freshness of carrots).  Drain carrots.  Mix carrots with sautéed onion, chopped rosemary, and salt and pepper to taste.