12 medium carrots, cut into 1 inch pieces
1/2 cup packed brown sugar
3 tablespoons butter or margarine
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla.
About this Recipe:
Use canned carrots to make this side dish even faster!
Did you know Riverbender.com is free for you thanks to our awesome advertisers? We noticed you're using an ad block software. Help us spread the word and give our sponsors some exposure by disabling your ad blocking service for Riverbender.com.