CARROTS WITH HERB GLAZE
1 lb small carrots
1 oz butter
1 clove garlic
1 tbsp chopped parsley
2 tbsp chopped rosemary
Scrub the carrots, peel and finely chop the onion, and peel and crush the garlic.
Melt the butter in a heavy-based pan then add the onions and garlic; cook them gently for 4-5 minutes to soften them.
Add the carrots and cook them slowly for 8-10 minutes until just cooked. Add 1-2 tbsp vegetable stock if needed to prevent the carrots catching.
Add the fresh herbs, shake the pan to coat the carrots evenly, then season with salt and pepper.