Caramelized Carrots

1 lb. Carrots, washed, peeled, cut on a diagonal

Salt

Freshly Ground Black Pepper

1 Tbsp. Fresh Rosemary, finely chopped

1 Tbsp. Butter

1 Tbsp. Extra Virgin Olive Oil

Sauté the carrots in the butter and olive oil for 3-5 minutes.

Add in the rosemary, a pinch of salt, and freshly ground black pepper. Saute for an additional 2-3 minutes or until the carrots are tender. Taste and adjust seasoning to your liking.