Ingredients
1-1/2 pounds carrots, sliced1 tablespoon olive oil1 small green pepper, finely chopped1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon coarsely ground pepper
Preparation
In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.
