Grand Marnier Carrots

1-2 pounds of rainbow carrots cleaned and cut into 2-3 inch pieces
4 tablespoons of butter
1/3 cup Brown Sugar substitute — Allulose or Swerve
1/3 cup Grand Marnier
Sprigs of fresh rosemary

pinch of salt
pinch of course black pepper

In a large sauce pan, melt butter, add brown sugar, rosemary and Grand Marnier.

Pressure cook 1-2 pounds of rainbow carrots in a stream basket with one cup of water for two minutes on high. Release pressure. Stir carrots into sauce. Keep warm on the stove top until ready to serve.