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Carrots (Maple-Glazed) with Rosemary Recipe

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This recipe for Carrots (Maple-Glazed) with Rosemary, by , is from Fowler and Tellinghuisen Family Cookbook, 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cheryl Fowler

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts water
1/2 tbsp. salt
1 pound baby carrots, peeled
2 tbsp. unsalted butter
6 tbsp. maple syrup
2 tsp. finely chopped fresh rosemary
Salt and white pepper to taste

Directions:
Directions:
Bring water and salt to a boil in a large saucepan over medium-high heat. Add carrots and blanch about 4 to 6 minutes; drain and set carrots aside.

Melt butter in a large skillet over medium heat. Add maple syrup and rosemary; simmer about 1 minute. Add reserved carrots and sauté until hot. Season with salt and pepper; serve immediately.

Personal Notes:
Personal Notes:
From the Brennan's of Houston, In Your Kitchen cookbook.

 

 

 

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