Serves 4

Old Sharp Microwave Cookbook

December 1984: I’ve been making these for a long time. They are always a hit with the family. Over time I’ve found that the stove top variety has some advantages. The glaze will cook down more which makes it thicker.

• 1lb carrots, fresh or frozen, regular or baby
• 3TBS packed brown sugar
• 2TBS butter
• 1TBS water
• ½tsp salt
• 1/8tsp ground cinnamon.

Large fresh carrots should be peeled and cut on a bias about 3/8 inch thick.

Microwave:

Cook carrots in microwave safe covered dish for 4 minutes. Pour off any water, add rest of ingredients and stir. Cook for an additional 4-5 minutes until cooked to desired doneness.

Time varies with microwave power and carrot size.

Stove Top:

Cook carrots in a half inch of water for 5-8 minutes or until starting to get tender.

If the water is gone, remove from heat and add 1 TBS water to pan.

Add remaining ingredients. Stir to coat. Return to heat.

Cook for a few minutes until sauce thickens and forms a glaze on carrots.

Serve.