I must thank Amy at The Sister’s Dish for this simple but fabulous dish. If you have cooked carrots on your Thanksgiving menu, then you ought to try this recipe for sweet carrots. I don’t think I’ll ever be able to have carrots on the side any other way again. This just adds to the flavor. This just makes your carrots even better.
I did use bouillon with water for the chicken broth and I boiled my carrots for about 20 minutes. Of course, after I drained all the liquid off the carrots, I added a little butter and coat the carrots. Thanks again for sharing Amy!
- CHICKEN BROTH
- SALT AND PEPPER
- 1 pound carrots, peeled and sliced or 1 pound baby carrots
- 1 cup chicken broth
- 1 Tbsp butter
- 1 Tbsp sugar
- salt and pepper to taste
- Place everything together in a small saucepan. Bring to boil and cook until carrots are tender. Drain and serve. Serves 4-6.