Glazed Carrots

Dorothy Lynch Glazed Carrots

Number of servings: 6

1 lb. mini carrots, cooked

1/3 c. Dorothy Lynch Low Cal Dressing

2 T. margarine

Cooking Instructions:
Cook mini carrots, or 1 lb. of sliced or cut carrots until done. Drain any extra water from the carrots. Keep carrots in sauce pan on medium heat, add 2 T. of margarine until melted. Then pour 1/3 c. of Dorothy Lynch Low Cal dressing and mix well until carrots are well coated with the mixture. Cook a few minutes until carrots are glazed with the Dorothy Lynch sauce, serve hot with your favorite entrée.

Notes:

Submitted by: Ginny Hildebrand

Comments

Rate this recipe

 

Submit your comment

By submitting this form, you accept the Mollom privacy policy.