Rosemary Carrots

• 2 14 cups carrots, peeled, thinly sliced into coins
• 12 cup water
• 1 tablespoon fresh chives, snipped or 2 teaspoons dried chives
• 1 tablespoon brown sugar (to taste)
• 1 teaspoon chicken bouillon granule
• 12 teaspoon fresh rosemary, snipped or 18 teaspoon dried rosemary, crushed
• 18 teaspoon pepper

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.

carrots, water, fresh chives, brown sugar, chicken bouillon granule, fresh rosemary, pepper

Taken from www.food.com/recipe/rosemary-carrots-204681 (may not work)