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Dilled Carrots In Beer

  • Yield: 4 servings


  • 1 tablespoon brown sugar
  • One-fourth cup beer
  • One-fourth teaspoon dried dill
  • One-half pound carrots, scrubbed, sliced, and steamed


  • Place the brown sugar in the bottom of a heavy saucepan. Allow to melt slowly over medium heat, stirring constantly. Watch carefully until it just begins to caramelize or turn a light brown color. Carefully add the beer to the pan. Stir in the dill and cooked carrots. Stir to coat carrots and heat through.