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Before you jump to Rosemary & Brown Butter Carrots recipe, you may want to read this short interesting healthy tips about Your Health Can Be Effected By The Foods You Choose To Eat.
The one thing that some of you may already recognize is that by consuming the right foods can have a massive effect on your health. You should also understand that there are foods that you’ll want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. The foods that you receive from these fast food places are generally foods that are incredibly unhealthy, loaded with fat and generally have little to no nutrition. You will be pleased to know that we are going to let you know a few of the foods that you should be ingesting every day.
Citrus fruit will be one of the better things that you could have for your desserts, instead of having a piece of cake or even ice cream. Citrus fruits additionally present you with vitamin C, along with other vitamins as well as minerals that can help keep you healthy. A thing you may want to try for one of your desserts will be to mix coconut with orange sections and top the mix off with a teaspoon of honey.
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We hope you got insight from reading it, now let’s go back to rosemary & brown butter carrots recipe. To make rosemary & brown butter carrots you only need 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rosemary & Brown Butter Carrots:
- You need 1 lb baby carrots
- Take 3 T garlic butter
- Get 1 T rosemary
- You need 1/3 C honey
Instructions to make Rosemary & Brown Butter Carrots:
- Cover carrots with cold water. Add a large pinch of sugar. Bring to a boil. Cook for approximately 3-5 minutes or until carrots are tender, but not overcooked and mushy.
- Drain carrots.
- Slowly melt garlic butter over medium-low heat until browned.
- Add carrots, honey, and rosemary. Stir.
- Variations; Brown sugar, maple, orange zest or extract, agave, pecans, walnuts, thyme, rum, rum extract, coconut, mint, lemon, lime, crushed pepper flakes, parsely, ginger, lemongrass, basil, beets, bell peppers, jalapeños, bacon, broccoli, compound butter, sage, white pepper, parsely, red chiles, chives, dill, dijon, scallions, pearl onions, peas, turmeric, zucchini,
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