Carrots, Sweet Potatoes and Onion with Rosemary

A delicious dish perfect for any celebration! MORE + LESS -

tablespoons vegetable oil

medium onion, cut into wedges

cloves garlic, sliced

lb carrots, peeled and cut into 2- to 3x1/2-inch sticks (4 to 5 cups)

1/4

cup Progresso™ chicken broth (from 32-oz carton)

lb sweet potatoes (yellow), peeled and cut in 2- to 3x1/2-inch sticks (4 to 5 cups)

teaspoon finely chopped fresh rosemary leaves

teaspoon salt

1/4

teaspoon freshly ground pepper

tablespoons butter

teaspoon grated lime peel

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1

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until lightly browned. Stir in garlic. Cook 30 seconds to 1 minute. Stir in carrots, cook 1 to 2 minutes. Add 2 tablespoons of the chicken broth. Reduce heat to medium; cover and cook 3 minutes, stirring occasionally.
2

Stir in sweet potatoes, remaining 2 tablespoons chicken broth, the rosemary, salt and pepper. Cover and cook 3 to 6 minutes or until toothpick inserted in sweet potatoes goes in smoothly. Toss with butter, and sprinkle with lime peel; carrots will be crisp-tender. Serve.