ingredients

  • 1 1/2 cups baby carrots
  • 2 teaspoons brown sugar
  • 1 teaspoon butter or stick margarine
  • 1 teaspoon white wine vinegar or cider vinegar
  • 1/8 teaspoon salt
  • 1 teaspoon minced chives

directions

Place carrots in a steamer basket. Place in a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5 to 8 minutes or until tender.

Transfer carrots to a bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6665

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