Danish Sugar-Browned Carrots
CATEGORIES
INGREDIENTS
- Servings: 8
- 16 small carrots
- 1/4 c. butter
- 6 Tb. sugar
- 1 tsp. salt
DIRECTIONS
- Cook peeled carrots in boiling water 'til tender-crisp. Drain well.
- Melt butter in lrg. skillet or saucepan; stir in sugar and cook, stirring constantly, 'til mixture is a light caramel color.
- Add carrots; continue cooking, shaking the skillet or saucepan to brown carrots evenly. Sprinkle with salt during cooking.
- Makes 8 servings