You may also like
Categories:Viewed: 57 - Published at: 9 months ago
Ingredients
- 2 c. thinly sliced carrots
- 1 tsp. chicken bouillon cubes
- 1/4 tsp. dried rosemary, crushed
- 1/8 tsp. white pepper
- 2 Tbsp. hot water
- 1 Tbsp. brown sugar
- 1 Tbsp. chives, chopped
Method
- Place carrots in a 2-quart casserole dish.
- In small bowl, combine bouillon, water, brown sugar and seasonings.
- Pour over carrots; toss to coat and cover.
- Microwave on High power 5 to 8 minutes, or until carrots are tender, stirring once halfway through cooking time.
- Serves 4.
