Vanilla Rosemary Glazed Carrots

Ingredients

• 2 oz (60 ml) Vanilla Syrup
• 3 Carrots
• 1 tbsp Fresh Finely Chopped Rosemary
• 1 tbsp Butter
• 1 tbsp Canola Oil
• 1 tsp Salt
• 1 tsp White Pepper

Directions

1. Boil carrots until just tender, then drain and add to ice bath to stop cooking.
2. Drain and keep in refrigerator until ready to use.
3. In a sauté pan, heat canola oil and add carrots.
4. Cook for about a minute or two, then add all other ingredients and continue cooking for another minute or two.

Made with Purée & Dreams Madagascar Vanilla Infused Syrup.