Glistening with a subtly sweet glaze, these scrumptious carrots are sure to become an often-requested dish on special occasions. They take only minutes to cook in the microwave.
- 2 pounds carrots, julienned
- 1/4 cup apple juice
- 1/4 cup butter
- 2 tablespoons brown sugar
- 1 teaspoon salt, optional
- Minced fresh parsley
- In a 2-qt. microwave-safe casserole, combine carrots and apple juice. Cover and microwave on high for 6-8 minutes or until crisp-tender, stirring once. Add the butter, brown sugar and salt if desired; toss to coat. Sprinkle with parsley. Yield: 12 servings.
Originally published as Cottontail Carrots in Quick Cooking March/April 1998, p38
Reviews for Cottontail Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review