24 oz. fresh or frozen baby carrots
4 green onions, finely chopped
1/2 cup butter or margarine
1 Tbsp. granulated sugar
2 tsp. ground thyme (dried)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Directions:
Cook carrots in boiling water until just tender. Drain and set aside in a non-reactive bowl. In a medium saucepan, melt the butter and saute the green onions until limp. Add sugar and herbs. Stir in the carrots and simmer slowly for 2 to 3 mins. Serves 4 generously. Enjoy! -Diana
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