Glazed Carrots with Cranberries

Glazed Carrots with Cranberries


2 Lbs of Baby Cut Carrots
2 Tbsp. Unsalted Butter
2 Tbsp Honey
1/2 Cup of Cranberries or Craisins
1/2 tsp of Ground Ginger
1/2 tsp Rosemary
1/2 tsp of salt
1/2 tsp of pepper

Steam carrots until tender about 8-12 minutes. Heat a heavy skillet over med-high heat . Add butter, ginger and rosemary stirring constantly , add carrots and saute until carrots just begin to brown. Remove pan from heat and drizzle with honey add cranberries/craisins and toss. Season with salt and pepper.