Jane Kittle of Columbia Cross Roads, Pennsylvania sends her not-so-candied carrots she fixes for her diabetic husband. She writes, “It’s great for him, but it’s something we all enjoy!”
- 1 pound fresh baby carrots
- 2 tablespoons water
- 2 tablespoons slivered almonds, toasted
- 1 tablespoon sugar
- 1 tablespoon butter
- 1/8 teaspoon salt
- Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients. Yield: 4 servings.
Originally published as Baby Carrots with Almonds in Simple & Delicious November/December 2007, p26
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