Brown Sugar Carrot Coins
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- 8 medium carrot
- 1/4 cup Butter
- 1/4 cup lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
Slice carrots into coins. Cook in boiling salted water in large saucepan
for 4 minutes or until tender but still crisp. Drain.
Melt butter in large skillet over medium-high heat. Add carrots; cook for 3
Add lemon juice, brown sugar, salt, and pepper; cook for 1 minute, stirring
to coat. Serve warm or refrigerate overnight.
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