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Sandy's Carrots


Thanks to Sandy for sharing this recipe.


  • 8 to 10 medium carrots, peeled
  • 2 beef bouillon cubes
  • 1/4 teaspoon garlic powder
  • 1/4 cup butter or margarine
  • 1/4 cup brown sugar


Cover carrots with water in medium saucepan; add bouillon cubes and garlic. Boil carrots, covered, until tender, about 20 to 25 minutes.

Add butter and brown sugar. Cover saucepan with lid until butter melts.
Stir carrots in melted margarine and brown sugar until glazed.
Transfer to serving dish.

Thanks to Sandy for sharing this recipe.

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