Brandied Carrots

Brandied Carrots
4-6 servings
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1 pound carrots, peeled
1/2 stick butter
1/4 cup brandy
1/8 teaspoon ground ginger (I used fresh grated)

Cut the carrots in half and then in quarters (to resemble sticks). Arrange in a baking dish.

Melt the butter in a saucepan, add the brandyand ginger, and cook for about 5 minutes.

Pour the butter/brandy mixture over the carrots, cover and bake for 45 minutes to 1 hours (testing for doneness) in a preheated 350 degrees F. oven.

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