Monday, March 26, 2007
Honey and Vanilla Glazed Carrots
1/4 cup butter or margarine
1/4 cup honey
1-1/2 tsp. Watkins Vanilla Extract
Pinch Watkins Ginger Salt and Watkins Black Pepper, to taste
1-1/2 lbs. baby carrots (about 5 cups) cooked until crisp-tender
Melt butter in medium saucepan. Add honey and stir until blended. Add vanilla, ginger, and carrots. Cook slowly, stirring occasionally, until carrots are well glazed. Season with salt and pepper. Makes 5 cups.