4 c baby carrots
1/2 c water
1/2 c peach preserves
1/2 t dried rosemary leaves, crushed
1/8 t each: salt and pepper
In a medium saucepan, cook carrots and water over high heat until water is boiling. Remove from heat; drain well. Return carrots to pan; stir in preserves, rosemary, salt and pepper. Simmer 2 minutes. Serve immediately.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment