Skillet Roasted Carrots!

• 30 baby carrots (3-4 inches long)
• 2 tablespoons peanut oil (or olive oil)

kosher salt and black fresh ground black pepper

• 2 tablespoons unsalted butter (or salted butter)
• 2 sprigs rosemary

1. Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
2. Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
3. Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
4. Drain the carrots on paper towels befoe serving. Enjoy!