Glazed Carrots with Pumpkin Pie Spice
Serves 4

4 - 6 large carrots, peeled and sliced into 1/4” (6 mm) thick rounds
2 cup (500 ml) water
2 Tbsp (30 ml) butter
1 - 2 Tbsp (15 - 30 ml) brown sugar
1 tsp (5 ml) VE Pumpkin Pie Spice

1. Place carrots and water into a small multi pot, cover and bring to a boil over high heat. Cook carrots until tender crisp. Drain.
2. Add butter, brown sugar and VE Pumpkin Pie Spice to carrots. Place over medium heat. While stirring, constantly cook until butter and sugar have melted and carrots are evenly glazed. Serve immediately.

Per serving: Calories 120, Fat 6 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol
15 mg, Sodium 120 mg, Carbohydrate 18 g (Fibre 3 g, Sugars 12 g), Protein 1 g.