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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



Step 1

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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