Viennese Champagne Carrots

This seemingly fancy but actaully simple and decadent dish is very popular on my wedding buffets.

• Ready In: 35 mins
• Serves: 8-10
• Yields: 1 pot

Ingredients

• 1  lb  whole  baby carrots
• 1⁄2 cup  champagne
• 1  cup light brown sugar
• 1⁄2 cup butter
• 1 1⁄2 cups  toasted  slivered almonds

Directions

1. Boil carrots for about 25 minutes.
2. In a saucepan, Melt butter.
3. add in Champane and Brown sugar and Simmer ten minutes.
4. Toss carrots in sauce.
5. To toast almonds Place on a baking sheet in a 350 degree oven for 5 minutes.
6. Top with almonds.