|10-12||medium carrots, peeled and cut into 2-inch pieces (about 4 cups)|
|2||tablespoons Sugar In The Raw®|
|1||tablespoon dried mint leaves (or ¼ cup fresh)|
|1/4||cup chicken broth|
Saute carrots in butter in an 8- to 10-inch skillet over moderate heat until coated, about 3 minutes. Sprinkle with Sugar In The Raw®, mint and salt, stirring until sugar begins to melt. Add chicken broth, cover and simmer 30 minutes or until carrots are tender; stirring occasionally. Remove carrots to a serving platter with a slotted spoon. Turn heat to high and cook pan juices, stirring constantly, until thick and syrupy; pour over carrots.
Per Serving:150 calories, 2 g protein, 20 g carbohydrate, 8 g fat, 20 mg cholesterol, 390 mg sodium.