Rosemary Carrots

Name: Rosemary Carrots
Ingredients: 2 14 cups carrots, peeled, thinly sliced into coins; 12 cup water; 1 tablespoon fresh chives, snipped or 2 teaspoons dried chives; 1 tablespoon brown sugar (to taste); 1 teaspoon chicken bouillon granule; 12 teaspoon fresh rosemary, snipped or 18 teaspoon dried rosemary, crushed; 18 teaspoon pepper

7 ingredients

5 steps

Ingredients

2 14 cups carrots, peeled, thinly sliced into coins
12 cup water
1 tablespoon fresh chives, snipped or 2 teaspoons dried chives
1 tablespoon brown sugar (to taste)
1 teaspoon chicken bouillon granule
12 teaspoon fresh rosemary, snipped or 18 teaspoon dried rosemary, crushed
18 teaspoon pepper

Directions

1

Combine carrots and water in a small saucepan and cook over medium heat for about 8-9 minutes, or until the carrots are crisp tender.
2

Drain, saving 2 tablespoons of the cooking liquid.
3

PLace carrots in a serving bowl and cover to keep warm.
4

Using the same pan, mix together chives, brown sugar, bouillon granules, rosemary, pepper and the 2 tablespoons reserved cooking liquid and bring to a boil (this will be very short), stirring to dissolve the bouillon.
5

Once it boils and all is blended well, pour over the carrots and toss to combine.