Vanilla Rosemary Glazed Carrots
2-4 oz Vanilla Reàl
3 carrots, sliced 1/2 inch
1 T fresh finely chopped rosemary
1 T butter
1 T canola oil
1 teaspoon salt
1 teaspoon 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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