Carrots with Rosemary and Lemon
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Serves: 6 Serve with Joseph Phelps Vineyards Napa Valley Syrah
Sauté onion in butter until soft. Bring water to boil in pot large enough to accommodate carrots. Add ½ tsp. salt to water when boiling. Add carrots, and simmer covered until tender (8-12 minutes depending on freshness of carrots). Drain carrots. Mix carrots with sautéed onion, chopped rosemary, and salt and pepper to taste. |
