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Ingredients
- 2 lb. baby carrots, peeled
- 1 tsp. dried basil
- 1/4 c. chicken stock
- 1/4 c. (1/2 stick) butter
Method
- Preheat oven to 350°.
- Place carrots in a shallow baking dish and sprinkle the basil over them.
- Pour chicken stock over carrots and dot them with butter.
- Cover the casserole loosely and roast for 45 minutes or until carrots are very tender.
- Serves 6 to 8.