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[icon] Glazed Carrots - Thanksgiving!
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Subject:Glazed Carrots
Time:02:03 pm

Glazed Baby Carrots

5 bunch(es) (1 pound without tops) baby carrots, peeled;or

1 bag(s) (16 ounces) peeled baby carrots, (as a substitute for fresh carrots)


Salt

2 tablespoon(s) (1/4 sticks) margarine or butter

1 clove(s) garlic, cut in half

3 tablespoon(s) pure maple syrup or maple-flavor syrup

1/8 teaspoon(s) coarsely ground black pepper

1 tablespoon(s) fresh chives, snipped, for garnish

DIRECTIONS:
In 3-quart saucepan, heat 8 cups water to boiling over high heat. Add carrots and 2 teaspoons salt; heat to boiling. Reduce heat to low; cover and simmer 7 minutes or until carrots are tender. Drain well.

In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add garlic and cook 2 minutes, stirring occasionally. With slotted spoon, remove and discard garlic. Add maple syrup, stirring to blend with melted margarine or butter.

Add carrots, pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until carrots are lightly browned, about 10 minutes. Garnish with snipped chives to serve.
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