Rosemary Carrots- Mylinda

2 ¼ C thinly sliced carrots
½ C water
1T snipped fresh or dried chives
1T brown sugar
1t chicken bullion granules
½ t snipped fresh rosemary, or pinch dried rosemary, crushed
1/8 t pepper
Place carrots and water in a saucepan; cover and cook over med heat for 8-9 min or until crisp-tender. Drain, reserving 2T cooking liquid. Transfer carrots to serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over carrots and toss to coat.
*I usually use baby carrots cut in half and at least double this recipe.