Christobel’s Glazed Carrots


In a small saucepan, bring approximately 1 cup of water to a boil.

Add in

    1 T chicken bouillon

Peel carrots (up to 1 pound) and slice obliquely. Add to the saucepan and bring to a boil.

Add in

    1.5 T brown sugar

    1 T butter

Cook down the contents of the saucepan so that syrup is formed for carrots.


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Christobel’s Tasty Glazed Carrots