Description

Crunchy carrots in a sweet glaze sauce.

Ingredients

• 2  Table Spoon(s) Honey
1
• 4  Table Spoon(s) Maple Syrup
2
• 1  Pound(s) Baby Carrots
3
• 2  Tea Spoon(s) Butter
4
• 1  As Needed Salt and Pepper
5
• 1  Each Rosemary Sprig
6

Directions

1. Blanch carrots in boiling salted water for 2-3 minutes
2. In a pan, add maple syrup and honey, let reduce by 1/3
3. Add carrots to pan and toss to coat with maple syrup and honey
4. Finish with butter
5. Taste and season with salt and pepper