1. In a medium saucepan, cook the carrots in salted boiling water for about 10
minutes or until tender. Drain and return to saucepan.
2. In a small saucepan over medium heat, combine the butter, marmalade, and
honey. Cook for 3 minutes or until melted and smooth. Stir in the rosemary and
thyme and then stir into the carrots. Season with salt and pepper and heat