Buttery Cooked Carrots
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- ¼ cup margarine
- 1 lb. baby carrots
- ⅓ cup brown sugar
- 1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- 2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
- For safe meat preparation, reference the USDA website.