A beautiful, fragrant side dish that adds a festive pop of color and flavor to your Christmas dinner.

Ingredients:

• 1 lb baby carrots, peeled (or regular carrots, sliced into coins)
• 2 tbsp Mountain Ridge Honey
• 2 tbsp unsalted butter
• 1 tbsp fresh orange juice
• 1 tsp orange zest
• 1 tsp fresh rosemary, finely chopped (plus extra for garnish)
• Salt and freshly ground black pepper, to taste
• Orange slices for garnish (optional)

How to Prepare:

1. Cook the carrots: In a medium saucepan, bring a pot of salted water to a boil. Add the carrots and cook for 5-7 minutes, or until they are just tender but still slightly firm. Drain and set aside.
2. Make the glaze: In a large skillet, melt the butter over medium heat. Stir in the Mountain Ridge Honey, fresh orange juice, and orange zest. Bring the mixture to a simmer and cook for 2-3 minutes until the glaze thickens slightly.
3. Combine and coat: Add the cooked carrots to the skillet and toss them in the honey-orange glaze until well coated. Add the chopped rosemary and stir to combine. Season with salt and pepper to taste.
4. Serve: Transfer the carrots to a serving dish and garnish with extra rosemary sprigs and optional orange slices for a festive touch. Serve warm.