Sautéed Carrots & Zucchini with Rosemary

Ingredients

• 2 medium carrots, peeled and sliced into thin rounds
• 1 medium zucchini, sliced into half-moons
• 2 tablespoons olive oil or butter
• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
• 1 clove garlic, minced (optional)
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil (or butter) in a large skillet over medium heat.
2. Add the sliced carrots and sauté for about 4–5 minutes, stirring occasionally, until they begin to soften.
3. Add the zucchini and garlic (if using) to the pan. Sauté for another 5–7 minutes, stirring often, until the vegetables are tender but still slightly crisp.
4. Stir in the chopped rosemary, and season with salt and black pepper to taste.
5. Remove from heat and serve warm as a simple side dish.

Would you like a suggestion for variations, like adding lemon zest or Parmesan?