2 lbs fresh baby carrots
1 teaspoon salt
1 Tablespoon brown sugar
2 Tablespoons margarine
1 Tablespoon honey
Wash carrots first and then place them in a two-quart sauce pan.
Add enough water in sauce pan to just cover the top of the carrots.
Cover with a lid, place on medium-heat and bring to a boil.
Turn heat to low and simmer for 30 to 45 minutes, until the carrots are tender when pricked with a fork.
When carrots start to become tender, pour half of the water off carrots and add salt, sugar, honey and margarine.
Place lid on pan and cook until completely tender but not mushy.
More salt may be added if needed.
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