Honey Rosemary Carrots

This is a tasty way to cook carrots.

Ingredients

1 tablespoons extra-virgin olive oil
1 pound carrots, peeled, cut into 3×1/4×1/4-inch sticks
kosher salt and pepper to taste
1 tablespoons butter
1 tablespoon chopped fresh rosemary
1 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat and add carrots. Sprinkle with coarse kosher salt and pepper. Sauté until carrots are beginning to brown at edges, about 12 minutes. Can be made 1 day ahead. Cover and chill if making ahead. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

*recipe courtesy of http://eatmakeread.com/2009/06/23/sauteed-carrots-with-honey-rosemary/

-Sarah