1-lb baby carrots, sliced or un-sliced, or regular carrots, sliced 2-tbsp brown sugar 1-tsp hot pepper sauce 1-tsp fresh lemon juice 1-tsp ground cumin 2-cloves garlic, minced ½-tsp chili powder

In a medium nonstick saucepan, add the carrots and cover with water
Bring to a boil over medium-high heat
Cook, stirring occasionally, for 10 minutes, or until the carrots are tender but still firm
Drain the carrots and transfer to a bowl
Dry the saucepan and coat with nonstick spray
Add the brown sugar, hot pepper sauce, lemon juice, cumin, garlic, and chili powder
Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant
Add the carrots
Toss or stir to coat the carrots with the sauce
Season to taste with salt and pepper
You can add lots of vegetables to this dish, but keep them small
Try diced celery, peas, chopped parsley, or chives.
You can even add diced cooked poultry, ham, or beef if you want to use it as an entree with meat.

Yield: 4 servings

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