- 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.
Test Kitchen Tips
3/4 cup: 142 calories, 6g fat (4g saturated fat), 15mg cholesterol, 152mg sodium, 23g carbohydrate (19g sugars, 2g fiber), 1g protein.