Carrots are a favorite vegetable of ours and when I saw this recipe for glazed carrots I had to copy it for future use. I think this recipe would be a nice addition to chicken, turkey or even ham.
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M.J.
2 T. peanut oil
4 to 5 large peeled carrots, cut into 1 to 2 inch pieces
kosher salt and freshly ground pepper
2 T unsalted butter
2 sprigs rosemary
2 T honey
Heat a large skillet over medium heat. Add oil then carrots and season with salt and pepper. Cook tossing the carrots so they color on all sides, about 5 minutes. Add the butter, rosemary and honey. Continue cooking until the carrots are tender, about 5 minutes more. Serve
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