This is one of
those recipes I’m always drawn to serving because it’s easy, colorful,
crowd-pleasing and goes with almost any entrée.
BRANDIED CARROTS WITH PEAS
8 servings
8 large carrots, peeled and cut into julienne strips
4 tablespoons
butter
2 tablespoons
sugar
½ teaspoon salt
⅓ cup brandy
1 cup frozen green peas, thawed
1. Preheat oven to 350°F
2. Place carrots in a 2-quart baking dish.
3. In a medium saucepan, melt the butter over medium heat. Add sugar, salt and brandy and stir until sugar and salt dissolve. Pour the mixture over the carrots.
4. Cover and bake for 45 minutes or until carrots are tender.
1. Preheat oven to 350°F
2. Place carrots in a 2-quart baking dish.
3. In a medium saucepan, melt the butter over medium heat. Add sugar, salt and brandy and stir until sugar and salt dissolve. Pour the mixture over the carrots.
4. Cover and bake for 45 minutes or until carrots are tender.
