Brown Sugar Baby Carrots
1 lb of baby carrots
1/2 C. Brown Sugar
1/2 C. Chicken Stock
3 T. Milk Free Margerine
Dash of Black Pepper
Blanch Carrots in boiling water for 4 minutes.
In skillet, mix stock, margarine, and brown sugar together. Bring to a boil and reduce heat to a simmer. Reduce to half, about 4 minutes.
Add carrots and cook until well glazed, about 6 more minutes.
Shake or grind pepper on top and serve!