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
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.