Grand Marnier Carrots

VegetablesPressure Cooker
Written By Jo Thoburn

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.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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