Sweet Carrots

I must thank Amy at The Sister’s Dish for this simple but fabulous dish. If you have cooked carrots on your Thanksgiving menu you ought to try this recipe. I don’t think I’ll ever be able to have carrots on the side any other way again. This just adds to the flavor. I just used bouillon for the chicken broth. This just makes your carrots even better. I believe I boiled my carrots for about 20 minutes. Of course after I drained all the liquid off the carrots, I added a little butter. Thanks again for sharing Amy!

Sweet Carrots

1 pound carrots, peeled and sliced
1 cup chicken broth
1 T butter
1 T sugar
salt and pepper to taste

Place everything together in a small saucepan. Bring to boil and cook until carrots are tender. Drain and serve.

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