Lemon Rosemary Carrots
5-6 carrots (about 1 pound), peeled and chopped
2 tablespoons flax oil
1 1/2 tablespoons lemon juice
drop brown rice syrup
dried rosemary, to taste
1. Steam carrots for about 10 minutes until tender-crisp.
2. Meanwhile, mix oil, lemon juice, and brown rice syrup in a small cup.
3. When carrots are done, place in serving dish and mix with lemon juice mixture. Sprinkle with rosemary and serve.