Glazed Baby Carrots (*SF)

[Guest guest]

Glazed Baby Carrots

 

 

1 kg (2 lb) baby carrots, peeled

60 g (2 oz) vegan margarine

1/4 cup brown sugar (loosely packed)

1 pinch ground nutmeg

salt and freshly ground black pepper

 

 

1. Cook carrots in boiling water until tender-crisp, about 10

minutes. Drain. Remove from pan.

 

2. Melt margarine in same pan.

 

3. Add carrots, sugar and nutmeg. Cook over moderately low heat,

stirring until carrots are glazed.

 

4. Season to taste.

 

 

Serves 8.