Place sliced carrots in a deep pot and cover with water. Allow to boil for 2-3 minutes or until they are bright orange and starting to softened. Drain carrots and set aside.
In the same pot add butter and garlic puree, allow to melt. Reduce heat and add brown sugar, rosemary and cinnamon. Whisk together until melted and well combined. Season with salt and black pepper.
Add carrots back into pot and cook again for another 2-3 minutes or until soft. Remove from heat and allow to sit and thicken for 1-2 minutes. Serve.
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