Carrot Medley

• 2 Tbls. Butter
• 2 Tbls. Honey
• � cup chicken broth
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/8 tsp rosemary, crushed
• 1 lb. Carrots, pared and cut into � inch slices
• 4 celery stalks, cut into �" slices
• 1 16 oz jar boiled onions. Pearl onions peeled and cooked are just as good or better.

In 10" skillet, melt butter over medium heat. Stir in honey until blended. Add broth, salt, pepper and rosemary. Add carrots and celery, stirring to coat vegetables. Bring to a boil over high heat. Reduce heat to medium, cover and cook 10 minutes or until crisp-tender. Remove cover and bring to boil over high heat. Boil 1-2 minutes or until liquid is reduced to about 2 Tbs. Drain liquid from onions. Stir in onions and heat through.