Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Baby carrots; |
| 3 tablespoons | Butter -=OR=- |
| 3 tablespoons | Margarine; or Less |
| 2 tablespoons | Honey; |
| 2 teaspoons | White-wine vinegar; |
| ¼ teaspoon | Salt; |
| ¼ teaspoon | Black pepper; |
| 3 tablespoons | Fresh mint; chopped |
Trim and peel carrots. Bring to a pan of water to boil, add carrots and time 5 to 7 minutes. Test for doneness. Drain and rinse with cold water until cooled. In a large saucepan melt butter. Add honey, vinegar, salt and pepper, stirring to mix. Add carrots, turn heat to medium and stir until carrots are heated through and glazed.
Stir in mint and serve. Source: The San Diego Union-Tribune Food Section, Nov. 20, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-20-94