For an extra zip for a carrot side dish, try this recipe with brown sugar. It comes together in no time at all.—Anita Foster, Fairmount, Georgia
- 1 pound fresh, frozen or canned whole baby carrots
- 2 tablespoons butter
- 1/4 cup brown sugar
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through. Yield: 4 servings.
Originally published as Glazed Baby Carrots in Country Woman September/October 1990, p37
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