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Sweet and sour rosemary carrots
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- Makes4 servings
Michael Alberstat
Ingredients
5 medium peeled carrots, cut into french fry sized sticks
1 tbsp butter
2 tbsp brown sugar
2 tbsp red-wine vinegar
1 tsp chopped fresh rosemary
Instructions
BRING a saucepan of water to a boil. Add carrots. Boil gently over medium until fork-tender, about 6 to 8 min. Drain. Return saucepan to burner.
ADD butter, sugar, red-wine vinegar, rosemary and carrots. Stir until evenly coated, 1 to 2 min.
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