All posts for the month October, 2013

glazed carrots (vegan)

Published October 30, 2013 by lisaolisa


16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste


In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.

Source: Diana Rattray on, Southern cooking,