Great side dish to any main course. We love veggies and especially carrots just about anyway I cook them! Using 16 ounces fresh carrots, peel, slice, place in a mixing bowl. Add 1/4 cup Honey, 2 tablespoons melted butter, 1 teaspoon fresh rosemary chopped finely, salt and black pepper to taste when serving. Stir gently to combine.
In a large saute pan add carrot mixture, one tablespoon canola oil and place on the stove top on medium heat. Cover and cook 16-18 minutes until tender. Garnish with a rosemary sprig.
Oh my so good!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.