Ingredients
2-1/4 cups thinly sliced carrots1/2 cup water1 tablespoon minced chives1 tablespoon brown sugar1 teaspoon chicken bouillon granules1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed1/8 teaspoon pepper
Preparation
Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid.
Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.
