2 T. margarine
¼ c. brown sugar
2 T. mustard
¼ tsp. salt
Parsley or Dill flakes
3 cups sliced carrots, cooked and drained [or a package of baby carrots, cooked and drained – I usually steam my vegetables]
Melt margarine in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots. Heat, stirring constantly, until carrots are nicely glazed, about 5 minutes. Sprinkle with parsley or dill. Makes 4 servings.
I have also done these in the slow cooker on low – test with a fork periodically until tender.
Utilising your slow cooker for side dishes and even stuffing -unless you prefer your stuffing in the bird -at Christmas or Thanksgiving helps keep the house cool and the stovetop free for other goodies.
