WELL DONE WEDNESDAY - GLAZED CARROTS!

This dish has become a staple on the Thanksgiving buffet.  I also love them with pork chops.  They add a divine sweetness to the pork and applesauce.  SO easy!

Ingredients:

5 carrots peeled and cut on the bias in coin shapes
2 tbl olive oil
2 tbl brown sugar
1 tbl molasses
2 tbl butter
salt, pepper
dried rosemary (optional)
water

Heat the olive oil in a sauté pan and add the carrots.   Salt and pepper the carrots. Let them cook a bit until they start to become tender. Add the brown sugar and molasses.  Cook until the sauce becomes bubbly.  Add a cup or a bit more of water and cook until it simmers.  Add butter and rosemary (if desired) .  When butter is melted remove from heat and serve.

CARROT CRAZE!
ENJOY!