Saturday, May 1, 2010

glazed carrots

1 pound carrots cut into 2 inch sticks – or use baby carrots

2 Tbsp butter
2 Tbsp brown sugar
¼ tsp ground nutmeg

in a med saucepan over med heat, add carrots and just enough water to cover them with a ¼ tsp salt
bring to a boil
cover and cook for 15 minutes or until carrots are tender – drain well and then return to pan
mix in butter, ¼ tsp salt, sugar, and nutmeg.
Return to heat and cook on low until carrots are glazed

No comments:

Post a Comment