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Ingredients: 2 pounds peeled baby carrots 1/4 cup plus 2-tablespoons sugar 3 tablespoons olive oil Juice of one-half a lemon Directions: In saucepan filled with boiling water, cook carrots until tender, 12 to 15 minutes. Drain and return to pan. Add sugar, oil and juice. Partially cover and cook over low heat, stirring gently once or twice so as not to damage the carrots, until evenly glazed, 1-1/4 to 1-1/2 hour. Serve hot. Recipe makes eight servings. |