- 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
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. &copy; 2002. All rights reserved.
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