These carrots were DELISH and a great way to use up some of those baby carrots you bought in a big old bag!

Glazed Carrots

1/2 lb fresh carrots (or enough to half fill your vegetable saucepan)
1/2 stick butter (I halved this)
6 T brown sugar (I halved this)
1 t cinnamon (I halved this)
1 t ginger (I halved this too)

Boil the carrots until just tender. In a separate bowl or pan, melt the butter and add the other ingredients and stir. Pour into the carrots and cook, stirring until everything is glazed with the brown sugar/butter mixture.

That’s it!

THIS sauce is also VERY good poured over any veggie that you just can’t stand. I can handle a brussel sprout or artichoke with this sauce, and maybe I can get Chili-man to eat his peas and asparagus…

glazed carrots