Rosemary Carrots

1. 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. 2

   Drain, saving 2 tablespoons of the cooking liquid.

3. 3

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

4. 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. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.