Glazed Carrots

¼ to ½ cup vermouth or dry white wine

3-4 Tbs. butter

½ tsp. rosemary leaves

salt and pepper to taste

½ cup brown sugar or dark maple syrup (REAL maple not imitation)

3 small pkgs. tiny Belgian carrots or 2 lbs. conventional carrots cut in large matchsticks and parboiled ten minutes then drained.

After parboiling carrots, melt butter in skillet. Toss carrots in butter over med.-high heat for a couple of minutes. Add vermouth, half the sugar or syrup and seasonings. Cover and simmer about 10 minutes. Take off cover and turn up heat a little. Add rest of sugar or syrup and cook down to a nice glaze, tossing with spatula often (don't cook down on high heat for too long or sugar/syrup will caramelize and scorch).