Rosemary Carrots
7 ingredients
5 steps
Ingredients
- 2 c. thinly sliced carrots
- 1 tsp. instant chicken bouillon granules
- 2 Tbsp. hot water
- 1 Tbsp. brown sugar
- 1/4 tsp. dried rosemary, crushed
- 1 Tbsp. chopped chives
- 1/8 tsp. white pepper
Directions
-
1Place carrots in 2-quart casserole.
-
2In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings.
-
3Pour over carrots.
-
4Toss to coat; cover.
-
5Microwave at High 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.
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