Rosemary Carrots Recipe

Ingredients
<br>- 2 1/4 cups thinly sliced carrots
<br>- 1/2 cup water
<br>- 1 tablespoon snipped fresh or dried chives
<br>- 1 tablespoon brown sugar
<br>- 1 teaspoon chicken bouillon granules
<br>- 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
<br>- 1/8 teaspoon pepper
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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Ingredients
- 2 1/4 cups thinly sliced carrots
- 1/2 cup water
- 1 tablespoon snipped fresh or dried chives
- 1 tablespoon brown sugar
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
- 1/8 teaspoon pepper

Directions
step 1: 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.
step 2: 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.

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