Grand Marnier Carrots

1 pound of rainbow carrots cleaned and cut into 2-3 inch pieces
4 tablespoons of butter
1/4 cup honey
1/4 cup Grand Marnier
4 sprigs of fresh rosemary

pinch of salt
pinch of course, black pepper

In a large saucepan, melt butter and add honey 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 the sauce. Saute until the sauce thickens. Keep warm on the stovetop until ready to serve.