Sweet and sour rosemary carrots

Name: Sweet and sour rosemary carrots
Yield: 4
Ingredients: 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

Makes4 servings

By Chatelaine

Michael Alberstat

Ingredients

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

Instructions

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.

FILED UNDER:

Vegetarian side dishes vegetables stovetop

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.