Organic Emily

Rosemary Glazed Carrots

rosemary glazed carrots

A perfect side dish for Thanksgiving dinner or any other occasion. They are so good you may not have many left overs.


2 pounds carrots, sliced

1 cup chicken broth

6 tablespoons organic sugar or honey

2 teaspoons rosemary, chopped

1 teaspoon sea salt

2 tablespoon butter

1 tablespoon fresh lemon juice

Place carrots, chicken broth, salt and 4 tablespoons sugar in a large skillet. Cover and bring to a boil. Reduce the heat and let simmer until the carrots are mostly done, about 5 minutes. Uncover and add the rosemary and the remaining 2 tablespoons sugar. The liquid will reduce to about 1/4 cup as it finishes cooking. Stir in butter and lemon juice. Add any additional needed salt and peeper to taste. Cover until ready to serve.


Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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