Family Tested & Approved
salt and ground pepper, to taste
In a medium saucepan, cook the carrots in salted boiling water for about 10 minutes or until tender. Drain and return to saucepan.
In a small saucepan over medium heat, combine the butter, marmalade, and honey.
Cook for 3 minutes or until melted and smooth. Stir in the rosemary and thyme and then stir into the carrots. Season with salt and pepper and heat through.