INstAPOT RAINBOW HONEY CARROTS

INGREDIENTS:

• 1 pound tricolor carrots, scrubbed and cut into 2 inch pieces, or baby rainbow carrots

• 1 tablespoon canola oil

• 1 tablespoon wildflower honey

• 1 teaspoon of broken rosemary or 1 tablespoon minced fresh rosemary

• salt and freshly ground pepper, to taste

• 1/2 cup vegetable broth

Directions:

• Place carrots in a large bowl and toss with oil, wildflower syrup, rosemary, salt and pepper.

•  Place a steamer basket in the bottom of the INSTAPOT pot. Add 1/2 cup vegetable broth to pot, then add carrots.

•  Lock the lid and close the pressure valve. Cook for 6 minutes using manual high pressure mode.

• Relieve pressure manually. Remove steamer basket from pot, leaving carrots and sauce in pot. To end

• Put the cooker on HEAT mode. Add the additional 3 tablespoons of wildflower syrup to the carrots and toss to coat.

• Let the carrots heat for an additional 10 minutes. Serve hot.