1 pound (4 cups) Carrots, peeled and sliced, or baby carrots, whole 2 tablespoons brown Sugar, packed 2 tablespoons Butter 1/2 teaspoon ground Ginger
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor). Melt butter and add brown sugar and ginger, stirring to blend. Add sauce to carrots and stir to coat.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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