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Serves 6.

10 carrots, peeled and cut into 2-inch pieces on a diagonal
1 cup low-sodium chicken stock
2 stalks rosemary
6 sage leaves, roughly chopped
2 tablespoons butter
1 teaspoon granulated sugar
Salt and pepper to taste 

Cooking Directions
Place all ingredients except salt and pepper in a saucepan over low heat.

Cover and cook until tender, about 25 minutes.

Check for doneness by piercing with a knife or skewer.

Discard rosemary stems before serving.

Season with salt and pepper to taste.

Time-Saving Tip: Substitute baby carrots for sliced carrots.

Serving Suggestions
The sweetness of these herbed carrots is delicious aside the Rack of Pork with Parsleyed Crumbs.

Nutrition Facts
Calories 100 calories; Protein 2 grams; Fat 4 grams; Sodium 170 milligrams; Cholesterol 10 milligrams; Saturated Fat 2 grams; Carbohydrates 15 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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