Rosemary Lemon Carrots

On those nights when I'm super busy and haven't had a chance to take a walk in the garden to "shop" for veggies, I'll sometimes break into the baby carrots that are usually in my fridge. I've discovered I really like my carrots with some lemon on them and an herb or 2. Baby carrots are also great to bring along camping for snacking or for a side dish to go with that fish you caught or sausage you just cooked over the fire. I've included cooking methods for microwave, oven, grill and campfire coals. Enjoy those carrots! 

 

2 C baby carrots or chopped regular carrots

1/3 C lemon juice or 1/2 lemon

2 tsp dried or 1 Tbs. fresh rosemary

Salt and pepper to taste

Microwave method:  Place baby carrots in a microwave-safe bowl. Pour lemon juice over carrots then sprinkle with rosemary, salt and pepper. Cover lightly and microwave on high for 2 minutes. Pierce carrots with a knife or fork to test for tenderness. Continue microwaving in 30 second increments until carrots reach desired tenderness.

 

 

Foil cooking method: Take a large piece of aluminum foil and fold up on all sides a bit forming a bowl. Place baby carrots and ½ of lemon in the foil. Sprinkle with rosemary, salt and pepper. Fold foil around contents sealing into a pouch. Place pouch on a cookie sheet and bake in a 350°F oven for about 30 minutes or until tender. You can also throw the foil on the grill or in hot coals if you are camping.