Rosemary Carrots - cooking recipe

Ingredients

2 c. thinly sliced carrots
1 tsp. chicken bouillon cubes
1/4 tsp. dried rosemary, crushed
1/8 tsp. white pepper
2 Tbsp. hot water
1 Tbsp. brown sugar
1 Tbsp. chives, chopped

Preparation

Place carrots in a 2-quart casserole dish.
In small bowl, combine bouillon, water, brown sugar and seasonings.
Pour over carrots; toss to coat and cover.
Microwave on High power 5 to 8 minutes, or until carrots are tender, stirring once halfway through cooking time.
Serves 4.