• 4 cups Grimmway Farms Baby Carrots, quartered
  • 2 tablespoons Butter or Margarine
  • 1 tablespoon Molasses
  • 2 tablespoons Sugar
  • Salt, to tase


1. Add the butter to the baby carrots in a covered saucepan. Stir in the molasses and sugar.

2. Add the salt to taste, cover and simmer until the carrots are tender but not mushy.

3. Toss to cover with the glaze and serve at once.

Recipe and Image from our E-book: Festive Holiday Recipes

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