Sunday, May 20, 2018

Rosemary-Glazed Carrots

1 lb baby carrots
1/2 cup apple juice
1/4 cup sugar
2 sprigs fresh rosemary
1 tbsp butter
1/2 tsp salt

1. Combine all ingredients in a skillet with a lid.

2. Cover the pan and bring to a simmer. Cook until carrots are tender, about 15 minutes.

3. Uncover and cook until liquid is reduced, about 5 minutes.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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