Saturday, January 16, 2010

Buttery Cooked Carrots

Adding a little bit of nutmeg makes these extra yummy.

1 lbs. baby carrots
¼ c. margarine
1/3 c. brown sugar

1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving the bottom of the pan covered with water. Set carrots aside.
2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

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