Tri - Color Carrots in an Orange Rosemary Glaze
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Serving platter
Ingredients
- 8 cups colored carrots, chopped
- ¾ C fresh squeezed orange juice
- Handful fresh chopped rosemary
- 3 T butter
- Salt
- pepper
- 1 t corn starch
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