Rosemary Carrots

[provisions]

1
bag
baby carrots
3
tablespoons
butter
2
tablespoons
fresh rosemary (or 2 teaspoons dried)
chopped
2
teaspoons
salt
1
teaspoon
finely ground black pepper
[process]: 

 Cook carrots in boiling salted water until crisp tender, about 8 minutes.  Drain and place back in the pan with butter and rosemary.  Season with salt and pepper 

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