Honey Rosemary Carrots Recipe

Honey Rosemary Carrots Recipe

  • 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.
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