Prep 5 mins
Cook 20 mins
I don't like my veggies too sweet or too over-sauced. This is just right.
- 1 lb baby carrots
- 1 cup water
- 1⁄2 cup apple juice or 1⁄2 cup orange juice
- 1 tablespoon butter
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄4 ground ginger
- 1⁄4 teaspoon dill weed
- Place carrots in saucepan with water and bring to boil for about 10 minutes (stirring occasionally) or until carrots are crisp-tender. May need more or less time depending on size and girth of your baby carrots.
- Drain carrots. Return to saucepan with remaining ingredients and cook over med-high heat for about 5 more minutes.
Thanks to Bargain Basement I chose to give this recipe a try.
I chose to change the apple juice to apple cider because that was what we had and hand. Everything else I left the same.
The next time I think I would cut back on the butter and steam the vegi's then add the rest.
Thanks for the recipe, but my husband and I were both not overly excited about the flavor mix in this dish. The dill was a bit overwhelming. It smelled a bit different while it was simmering, and the taste matched the smell. We ate it, but ended up throwing out the leftovers. Sorry. I might try this again leaving out the dill and tweaking the others a little bit. Thanks anyway!