CATEGORIES
INGREDIENTS
- 2 pounds carrots, pared & cut into 2 x 1/2 in. sticks
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 2 tablespoons brandy
DIRECTIONS
- Cook carrots in boiling salted water to cover in large saucepan until crisp-tender, about 5 min. Drain. Melt butter in large skillet. Stir in brown sugar, brandy & drained carrots. Cook over low heat until sugar melts & carrots are glazed. (6 servings)
