| | Directions | | Rinse and cut baby carrots into quarters. In a medium skillet over low heat, place butter. Heat until butter has melted and stir in beer and quartered carrots. Continue to cook until carrots are tender, stirring often. Add salt and brown sugar and cook for an additional 2 to 3 minutes. Serve hot. Makes 4 servings. |
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| Ingredients | | - |  | 1 pound baby carrots |
| - | | 1 tablespoon butter |
| - | | 1 cup beer |
| - | | 1/4 teaspoon salt |
| - | | 1 teaspoon Brown Sugar |
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