Saffron Glazed Carrots

Ingredients :

4 large carrots, peeled and sliced into coins
1 tablespoon butter
1/3 cup water, stock, or orange juice
3 tablespoons Royal Rose Saffron Syrup
black pepper

Heat the butter in a saucepan or skillet on medium-high heat.  Add the carrots and roll them around in the butter for 2-3 minutes.  Add the liquid and the Saffron Syrup and stir to combine.  Then reduce the heat to medium; let cook for another 10 minutes or so, until most of the liquid has evaporated and the carrots are cooked through.  Sprinkle with salt and black pepper.


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