Glazed Carrots

A great way to add some zing to your vegetables:

1 16 oz bag baby carrots

1/2 T butter

1/2 t fresh grated ginger

1 T honey

Few sprigs of chopped rosemary

Rinse carrots and toss in boiling water until tender – about 5 mins or so.  Drain carrots into a colander.  In the meantime, melt the butter in a saucepan.  Add honey and ginger.  Add the cooked carrots and toss to coat.  Place carrot mixture in serving dish and sprinkle with the chopped rosemary.

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