Carrots cooked in apple juice and honey are a tasty, sweet accompaniment to the chicken casserole. Of course, I used baby carrots in this recipe for my theme menu. The word does double duty in the title for this dish. -Ame Andrews, Little Rock, Arkansas
- 1 pound fresh baby carrots
- 1 cup apple juice
- 3/4 cup water
- 1/3 cup honey
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Bringing Home Baby Carrots in Taste of Home February/March 2002, p37
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