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| 1- 1/2 lbs |
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carrots |
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| 1/3 cup |
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packed brown sugar |
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| 2 Tbs |
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butter |
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| 1/2 tsp |
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salt |
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| Prepare carrots, cutting into bite size pieces and cook till tender in water. Cook remaining ingredients in 12-inch iron skillet over medium heat, stirring constantly, until bubbly. stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot. |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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