Bourbon Maple Glazed Carrots

  • 1/2 pound peeled sliced carrots
  • 1/3 cup sugar chalet bourbon barrel aged maple syrup
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 1 teaspoon chopped fresh rosemary
  • salt and pepper to taste
  • Slice and peel 1/2 pound carrots.
  • Heat a saut√© pan on medium heat. Add butter, carrots wine and rosemary to pan.
  • Cook until carrots are tender and wine is reduced by half.
  • Remove from heat and add Bourbon Barrel Aged Maple Syrup.
  • Add salt and pepper to taste.
  • Serve.