Sweet and sour rosemary carrots
This article has not been rated yet.
Photo, Michael Alberstat.
, cut into french fry sized sticks
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.