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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A nice burst of flavor from the herbs..we enjoyed this a lot. Adapted from Quick Cooking originally. Ingredients:
2 1/4 cups carrots, peeled, thinly sliced into coins |
1/2 cup water |
1 tablespoon fresh chives, snipped or 2 teaspoons dried chives |
1 tablespoon brown sugar (to taste) |
1 teaspoon chicken bouillon granule |
1/2 teaspoon fresh rosemary, snipped or 1/8 teaspoon dried rosemary, crushed |
1/8 teaspoon pepper |
Directions:
1. Combine carrots and water in a small saucepan and cook over medium heat for about 8-9 minutes, or until the carrots are crisp tender.
2. Drain, saving 2 tablespoons of the cooking liquid.
3. PLace carrots in a serving bowl and cover to keep warm.
4. Using the same pan, mix together chives, brown sugar, bouillon granules, rosemary, pepper and the 2 tablespoons reserved cooking liquid and bring to a boil (this will be very short), stirring to dissolve the bouillon.
5. Once it boils and all is blended well, pour over the carrots and toss to combine.
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