Sweet sauteed carrots. Sauteed to perfection, cooked with rosemary, sage and bay leaves. A perfect side dish.
Wash the carrots, cut the ends off and cook for about 25 minutes on medium-high heat. Chill in the cold water for few minutes before peeling and dicing.
Peel and dice the carrots.
Transfer the carrots back to the pot, add 1/2 glass of water, butter, brown sugar, bay leaves, all spice, white vinegar, sage, rosemary, black pepper, and vegeta. Cook on low heat for about 30 minutes.
Serve while hot!