Autumn Harvest Carrots

Ingredients

1 (14.5 oz.)

can Whole Baby Carrots, drained

1 tbsp.

butter

0.5 cup

boiling water

0.5 tbsp.

long grated coconut

2 tbsp.

brown sugar

0.25 tsp.

cinnamon

1 tsp.

soy sauce

0.5 tbsp.

lemon juice

0.5 tbsp.

cornstarch

Directions

Original Recipe Makes 3 Servings

In medium saucepan melt butter; add all remaining ingredients, except Whole Baby Carrots. Cook over medium heat, stirring occasionally, until mixture thickens. Add Whole Baby Carrots and stir gently to coat. Bring to boil and then serve.