1 1/2 pounds carrots, sliced
1 tablespoon olive or vegetable oil
1/2 cup diced green pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper


In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender. Add green pepper; cook and stir for 5 minutes until carrots and green pepper are tender. Sprinkle with rosemary, salt and pepper; heat through.