Title: Thanksgiving Carrots
Categories: None
Yield: 4 Servings

1	lb	Carrots; peeled and sliced
1/2	ts	Whole dry rosemary leaves
1	sm	Onion; minced
2	tb	Butter
1	ts	Fresh lemon juice
		Salt and pepper; to taste

1. Boil small amount of water (about 1 1/2 cups) with rosemary in it (e. g. , infuse rosemary). Let stand a couple of minutes. Strain & throw away rosemary.

2. Put carrots (& salt to taste, if desired) in rosemary-seasoned water & cook until tender (poke w. fork).

3. Meanwhile, saute onions in butter until tender. Add drained carrots, lemon juice, salt & pepper. Serve.

(Note: slice carrots to thickness of your preference - we do about 1/4 " inch - time it takes to cook carrots depends on thickness, 1/4-inch cooks quite quickly)

NOTES : Typed & formatted by Holly Butman. These are amazing! Posted to MM-Recipes Digest V4 #3

Recipe by: James Madill

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