Rosemary Carrots - cooking recipe

Ingredients

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

Preparation

Place carrots in 2-quart casserole.
In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings.
Pour over carrots.
Toss to coat; cover.
Microwave at High 5 to 8 minutes or until fork-tender, stirring once after half the cooking time.