Rosemary Carrots Ingredients 2 1/4 cups thinly sliced carrots 1/2 cup water 1 tablespoon snipped fresh or dried chives 1 tablespoon brown sugar 1 teaspoon chicken bouillon granules 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed 1/8 teaspoon pepper Directions Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat. Back