1 1/2 pounds of carrots, washed, peeled, and cut into 1/2" rounds or 2” x 1/2" matchsticks
1 Tbsp butter, unsalted
1/2 tsp fresh rosemary, removed from stem and finely chopped
salt and pepper to taste
Place the carrots and 3 ounces of water in a large (10 to 12 inch) sauté pan and bring to a boil. Cover the pan and cook over medium heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter. Sauté for another 1 to 2 minutes until the water evaporates and the carrots are glazed. Turn off the heat and toss with rosemary. Sprinkle with salt and pepper and serve.