Carrots with Honey and Rosemary
- 1 T oil
- 1 lb carrots, peeled and sliced diagonally
- salt, to taste
- pepper, to taste
- 1 T butter
- 1 T chopped fresh rosemary
- 1.5 T honey
- 1 T balsamic vinegar
Heat oil in skillet over medium heat. Add carrots and sprinkle with salt and pepper. Saute until carrots are beginning to brown at edges about 12 minutes. Add butter, rosemary, honey and vinegar. Toss over medium heat until heated through and carrots are glazed, about 5 minutes. Season with salt and pepper to taste.
SJ Note 20 Jan 2012: These were too sweet. Try again without the honey.