honey rosemary carrots

honey rosemary carrots
  • 4 large carrots, peeled and cut diagonally into 1/4-inch slices
  • 1/4 cup water
  • 2 tablespoons butter
  • 1/4 cup honey
  • 1 sprig fresh rosemary, leaves stripped



  1. Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

03/18/2017
honey rosemary carrots, Carrots recipe PT10M PT2H 6 435 calories
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