Sunday, October 7, 2012

Sweet & Spicy Carrots

1 1b bag of mini carrots
1/3 C. Brown Sugar
1/4 C. Butter
1 tsp Cinnamon
1 tsp Turmeric

I presoaked my carrots for about an hour before draining and cooking. This way they don't get all dry and wrinkly but not diluted with too much liquid either.

Cook covered at 350 for an hour - removing once or twice to stir - re-glazing the carrots at each turn.

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