Wednesday, July 27, 2011

Glazed Carrots


  • 4 large carrots
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • pinch of ground cinnamon (optional)
  • parsley (optional)
Cut carrots into long thin strip. Set aside. Combine brown sugar, butter , lemon juice, salt and cinnamon in saucepan. Heat until the butter is melted. Stir to blend. Stir in carrots until coated. Cook until carrots are tender; 5 to 8 minutes, stirring once. Garnish with parsley.

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