1 lb. baby carrots 4 T. butter 2 T. Sweet Vermouth Salt and pepper
1. Put baby carrots in a pan with enough water to just cover them. 2. Add salt, bring to a boil and simmer for 4 to 6 minutes. 3. Drain water; add butter, Vermouth, salt and pepper. Increase heat to brown the butter and stir. Serve warm in a bowl.
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