Side Dishes: Glazed Carrots

  Glazed Carrots:


    Cut carrots lenghty wise strips, 3/8".
    Boil water with 1/2 teaspoon salt to 1 cup of water.
    Add carrots. Cover and heat to boiling.
    Reduce heat and boil carrots until tender.

    Cook and stir in the brown sugar, salt and orange peel in butter, in a 12 inch skillet until bubbly.

    Add the cooked carrots to the skillet.
    Cover over low heat, stirring occasionally until carrots are glazed and heated through.

Yields: 6 Servings
Calories: 110 per serving