Vanilla Rosemary Glazed Carrots
2 oz Vanilla Reàl
3 Carrots
1 tbsp Fresh Finely Chopped Rosemary
1 tbsp Butter
1 tbsp Canola Oil
1 tsp Salt
1 tsp White Pepper
Boil carrots until just tender, then drain and add to ice bath to stop cooking.
Drain and keep in refrigerator until ready to use.
In a sauté pan, heat canola oil and add carrots.
Cook for about a minute or two, then add all other ingredients and continue cooking for another minute or two.
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