1 TBSP butter or olive oil 2 stalks of Veggie Box green garlic, minced (only the bulbs and light green of stalk) Veggie Box carrots, sliced 1 teaspoon Veggie Box minced rosemary 1/2 cup water 1/2 tsp salt 1/4 tsp pepper

Add butter and garlic to a large skillet or saucepan over medium heat. Once the butter has melted, add the carrots and sauté for about 3 minutes. Add the remaining ingredients to the pan, and boil until the water has evaporated and carrots are crisp-tender, about 7-10 minutes. Make sure to stir occasionally. Taste and add extra salt or pepper if needed