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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish, assures Jacqueline Thompson Graves of Lawrenceville, Georgia. The sliced carrots get added sweetness from a bit of brown sugar. Ingredients:
2-1/4 cups thinly sliced carrots |
1/2 cup water |
1 tablespoon minced chives |
1 tablespoon brown sugar |
1 teaspoon chicken bouillon granules |
1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed |
1/8 teaspoon pepper |
Directions:
1. Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid.
2. Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat. Yield: 4 servings.
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