Glazed Carrots
Apr. 15th, 2012 09:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cougars_catnip in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomWhen she was growing up my daughter would eat raw carrots but she didn't want them cooked, unless it was this sweet, buttery, crisp tender side dish.
Glazed Carrots
1 pound baby carrots, peeled
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/8 to 1/4 teaspoon hot pepper sauce ( I only use about 5 drops of Tabasco but you can spice this to taste. )
1/8 teaspoon salt
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and salt. Return carrots to pan and heat through.
4 TO 6 SERVINGS
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/8 to 1/4 teaspoon hot pepper sauce ( I only use about 5 drops of Tabasco but you can spice this to taste. )
1/8 teaspoon salt
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and salt. Return carrots to pan and heat through.
4 TO 6 SERVINGS
