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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I used about 40 baby carrots instead of cutting larger ones. Ingredients:
12 medium carrots, cut into 1-inch pieces |
1/2 cup brown sugar, packed |
3 tablespoons butter |
1 tablespoon lemon peel, grated |
1/4 teaspoon vanilla |
Directions:
1. In a saucepan, cook carrots in a small amount of water until tender-crisp; drain.
2. Remove and keep warm.
3. In the same pan, heat brown sugar and butter until bubbly; stir in lemon peel.
4. Return carrots to pan; cook and stir over low heat for 15 minutes or until carrots are glazed.
5. Remove from heat; stir in vanilla.
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