Roasted Baby Carrots with Garlic and Rosemary

I had a surplus of baby carrots, so found this recipe on the web and altered it a bit.  Served it with tilapia piccata.  It was a yummy meal!


1 pound fresh baby carrots

2 tablespoons olive oil

Pinch of brown sugar

2-4 garlic cloves, minced

2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

Chopped fresh chives and /or parsley for garnish


Preheat oven to 425°. In a bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.

Transfer to baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with chives/parsley.

Tilapia Piccata


1/2 teaspoon salt, divided

1/8 cup milk

3 tablespoons chopped fresh parsley

1/4 teaspoon black pepper, divided

3 tablespoons all-purpose flour (I used gluten-free)

2 (6-ounce) tilapia fillets

3 tablespoons butter, separated into 1 T each

1 Tablespoon olive oil

1/4 cup white wine

Thinly-sliced scallion (small onion)

3 tablespoons fresh lemon juice

1 tablespoon drained capers

1 T lemon zest (optional) (Use if you like a really lemony flavor)


Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and flour in a large shallow dish. Salt and pepper fish and dip in milk, shake off and dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook about 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm in oven on low heat, 175-225 degrees.

Add 1 T butter and olive oil to same pan; cook scallions for a few minutes, stirring constantly, until soft; add wine, lemon juice/zest, and capers to pan; cook for a minute or so. Remove from heat. Add remaining tablespoon butter to pan; stir until butter melts. Pour sauce over fish; garnish with fresh parsley.

2018-03-14T20:40:48+00:00 November 14th, 2017|Recipes|0 Comments

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