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. 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!
- 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.
- Place everything together in a small saucepan. Bring to boil and cook until carrots are tender. Drain and serve. Serves 4-6.