Root Beer Carrots
November 2006
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This recipe was adapted from Moody's Bistro & Lounge in Lake Tahoe, Nevada.
8 servings Prep: 10 mins Cook: 20 mins
Ingredients
- 1 12 ounce bottle root beer
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon coarse salt
- 2 pounds ready-peeled baby carrots
- 2 tablespoons chopped fresh thyme
Directions
- In a large skillet, bring 1/2 cup water, the root beer, sugar, cinnamon, cumin, cloves and salt to a boil. Add the carrots, return to a boil, cover and cook for 5 minutes. Uncover and boil until tender, stirring occasionally, about 15 minutes. Remove the pan from the heat and stir in the thyme. Using a slotted spoon, place the carrots in a bowl.