Wednesday, January 18, 2012

Glazed Honey and Rosemary Baby Carrots

from New Vegetarian Kitchen

1 1/4 pounds baby carrots
2 Tbsp butter
1 Tbsp olive oil
1 large garlic clove, crushed
leaves from 2 rosemary sprigs, finely chopped
2 tsp wholegrain mustard
1 Tbsp honey

1.  Boil the carrots 3 minutes or until almost tender, then drain well.
2.  Heat the butter and olive oil in a saute pan over medium low heat.  Add garlic and rosemary and saute 1 minute, then add the carrots, mustard and honey.  Cook over low heat, stirring continuously to prevent the honey from burning, 2 minutes or until the carrots are tender and coated in the sticky glaze, then serve.

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