Rosemary Carrots | Recipe | St. Patrick's Day Dinner

This recipe is so simple.  It's a tad time consuming, but most of the cook time is hands-off.  I prefer using regular carrots and slicing them into 1/8" rounds; a food processor feed tube is excellent for this.  It eliminates the need to boil the carrots first and the carrots will caramelize nicely.

For company, the baby carrots are easier to handle and look prettier. 

Rosemary Carrots Recipe
Yields: 4-6 servings

1 lb baby carrots
2 Tbsp butter
4-5 sprigs fresh rosemary (about 2" long)
Salt and Pepper

1. Bring pot of water to a boil. Add carrots and return to a boil.  Cook 5-7 minutes until carrots are just becoming tender.  Drain.
2. Melt butter over Medium heat in a large non-stick skillet.  Add carrots and coat well.  Season with salt and pepper; add rosemary stripping off the leaves from the stem. 
3. Cover with a lid and cook another 10 minutes, stirring occasionally, until carrots being to brown slightly.