Sweet and Sour Carrots

A tasty little dish.

1/2 lb. carrots, baby sized or cut into finger-strips 2 Tbsp. butter 2 Tbsp. honey 3 Tbsp. white wine vinegar 1/2 tsp. dried rosemary, finely ground or crushed Water Salt & Pepper

Scrub and trim the carrots. Combine butter, sugar, vinegar and rosemary in a saucepan, stirring over low heat just until the sugar has dissolved. Add the carrots and allow to simmer for about 5-6 minutes. Add 2-3 Tbsp. water, and continue cooking until carrots are crisp-tender. Watch pan and add a splash of water while cooking if needed. Season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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