Carrots have been cultivated for their medicinal purposes as far back as the Greek and Roman empires. We now know it's the vitamin A that makes them so nutritionally valuable.
Ingredients
2
cups thinly sliced carrots
1
teaspoon reduced-sodium chicken bouillon granules
2
tablespoons hot water
1
tablespoon packed brown sugar
1/4
teaspoon dried rosemary, crushed
1
tablespoon chopped chives
1/8
teaspoon white pepper
Microwave Directions
Place carrots in 2-quart microwavable casserole. In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings. Pour over carrots. Toss to coat; cover. Microwave on HIGH 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.
Rosemary Carrots
