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Carrots with rosemary

Carrots with rosemary


Carrots contain countable nutrients and vital substances such as vitamins, minerals and phytochemicals. The root vegetable is known, however, due to its high content of carotene. The so-called provitamin A is the precursor of vitamin A, which is particularly important for vision.

Ingredients for 4 servings

For the carrots

  • 750 g of carrots - cut into thin pens

Liquid ingredients and spices

  • 300 ml vegetable broth (recipe for homemade vegetable broth)
  • Olive oil - for drizzling
  • 2 teaspoons freshly chopped rosemary
  • crystal salt
  • pepper


Put the carrots with the broth in a saucepan and cover with a lid. Then remove the lid and simmer for 8 minutes. The vegetable broth should then be largely overcooked.

Season with salt and pepper, drizzle with olive oil and sprinkle with rosemary.

Let it rest for a few minutes and then serve in a preheated bowl.

Here you can find our cooking films on YouTube.


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