NOTE: Make this dish lactose-intolerant/GERD-friendly by using a lactose-free margarine as a butter substitute. I used Earth Balance Natural Buttery Spread, and could taste no difference in the resulting dish.
- 1/2c brown sugar
- 2t salt
- 1t ground ginger
- 1/2t cinnamon
- 1/2c butter/margarine
- 16oz baby carrots
- In a small bowl, combine first four ingredients. Can be stored in resealable bag/container until ready to prepare dish.
- In a large saucepan, combine glaze ingredients, butter/margarine, and carrots. Cover.
- Simmer, stirring occasionally, over medium heat until carrots are tender (about 20-30 minutes).
background: Poinsettia from Basic Grey Blitzen kit
Get carded recipe card (6) by Laura Deacetis
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