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Skillet Carrots

This simple veggie side will bring color and flavor to your dinner table.

From the Kitchen of Kimme Hargrove

1 pound mini carrots 2 cups chicken broth (+ extra ½ cup for simmering) 2 tablespoons brown sugar ½ teaspoon ground thyme (or 1 tablespoon chopped, fresh thyme) Salt and pepper, to taste In a medium skillet on medium-low heat, simmer carrots, 2 cups chicken broth, brown sugar and thyme for about 15 minutes, stirring occasionally.

If the broth dissolves before the carrots are tender, add extra broth ¼ cup at a time until carrots are softened.

Add salt and pepper to taste, and serve.

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