Tuesday, May 6, 2008

Gregg’s Buttery Cooked Carrots

Here is a very easy vegetable side dish that everyone will love. I have served it many times and it always gets rave reviews. VERY simple to make!!!

Gregg’s Buttery Cooked Carrots

1 Pound Baby Carrots
1/4 Cup Butter
1/3 Cup Brown Sugar

1. Cook carrots in a large pot of boiling water until slightly tender. Drain off most of the liquid, leaving bottom of pan covered with a little water. Set the carrots aside.

2. Stir butter and brown sugar into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

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