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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from Everyday with Rachael Ray Ingredients:
1 (12 ounce) bottle root beer |
1/3 cup brown sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cumin |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
2 lbs ready-peeled baby carrots |
2 tablespoons chopped fresh thyme |
Directions:
1. In a large skillet, bring 1/2 cup water, the root beer, sugar, cinnamon, cumin, cloves and salt to a boil.
2. Add the carrots. Return to a boil, cover and cook for 5 minutes.
3. Uncover and boil until tender, stirring occasionally, about 15 minutes. Remove the pan from the heat and stir in the thyme. Serve.
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