Thursday, November 5, 2009

Candied Carrots

This is a simple and delicious way to get some beta-carotene into your family! They go great with the apricot chicken since it also has a sweet flavor to it. You can add or subtract any of the flavorings to suit your taste.

one bag carrot chips (or baby carrots)
about 1 inch of water in saucepan
1/2 cup brown sugar
1 tablespoon butter
dash of cinnamon

In a large saucepan, dump in your carrots with a little water. Cover them and turn the heat on medium and bring the carrots to a boil. Cook them until tender; drain the water, and turn the heat to low. Add the sugar, butter, and cinnamon. Cook until the butter and sugar are melted. Serve warm.

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