GLAZED CARROTS
Ingredients
8 medium
carrots, sliced,
(or approximately 1¼ lb whole baby carrots)
¾ C water
2 T
butter
1 T sugar
½ tsp
instant beef bouillon
Dash of
pepper
Snipped
parsley
Directions
Cut
carrots into 2” pieces (or use whole baby carrots)
Heat
carrots and remaining ingredients except parsley to boiling, reduce heat
Cover and
simmer until carrots are tender, about 25 minutes
Remove carrots and boil rapidly to reduce liquid to glaze consistency
Add carrots;
turn to coat evenly with glaze
Sprinkle
with parsley
