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Bring 2 quarts
of water to a boil over high heat, add salt and carrots. Let water return
to a boil, then cook carrots 5 minutes. While carrots are cooking, melt
butter in a large nonstick skillet. Add the brown sugar. Drain and rinse
carrots, add to skillet, top with DILL
WEED, and cook over low heat 2 minutes, stirring to blend. Remove
from heat and serve. If the carrots are done a bit before the rest of
dinner, cover the pan and leave on the lowest heat setting for up to 10
minutes, stirring after 5.
Serves: 6-8
Prep. time: 1 minute
Cooking time: 8 minutes
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