Directions

1. Peel the carrots and cut off the green tops, leaving a little bit of stem attached.

2. Add the water to the mixing bowl then attach the deep steaming tray. Add the carrots. Place the lid on and steam for 20 minutes.

3. In a large non-stick skillet over medium-low heat, melt the butter. Stir in the honey. Add the rosemary and allow it to infuse for 2 minutes.

4. Carefully remove the steamer. Add the carrots to the skillet and shake the skillet back and forth to coat the carrots with the honey-butter mixture.

5. Sprinkle the carrots with salt and pepper, shaking the pan again to coat the carrots.

6. Enjoy your meal!