Rosemary Carrots

A nice burst of flavor from the herbs..we enjoyed this a lot. Adapted from Quick Cooking originally.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2 1⁄4 cups carrots, peeled, thinly sliced into coins
• 1⁄2 cup water
• 1  tablespoon fresh chives, snipped or 2  teaspoons dried chives
• 1  tablespoon brown sugar (to taste)
• 1  teaspoon chicken bouillon granule
• 1⁄2 teaspoon fresh rosemary, snipped or 1⁄8 teaspoon dried rosemary, crushed
• 1⁄8 teaspoon pepper

Directions

1. Combine carrots and water in a small saucepan and cook over medium heat for about 8-9 minutes, or until the carrots are crisp tender.
2. Drain, saving 2 tablespoons of the cooking liquid.
3. PLace carrots in a serving bowl and cover to keep warm.
4. Using the same pan, mix together chives, brown sugar, bouillon granules, rosemary, pepper and the 2 tablespoons reserved cooking liquid and bring to a boil (this will be very short), stirring to dissolve the bouillon.
5. Once it boils and all is blended well, pour over the carrots and toss to combine.