One of the perks of having the house to myself during the day (during the school year) is I can eat lunch whenever I want and I can make whatever I want. More often than not I want vegetables. Lots of yummy vegetables!! This week there was a day when all I could think about was my current favorite carrots. Butter, salt and pepper season baby carrots with a hint of brown sugar and cinnamon. Sounds like it might take some work, right? Wrong!
Using Torani flavor syrups I make these carrots in mere minutes! It's as easy and cooking the carrots, draining, and adding a bit of butter, salt and pepper. Done. Ready for the table. How? Because the Torani syrups infuse the flavor during cooking. And better yet? They offer sugar free versions so you can serve this dish without spiking anyone's blood sugar counts!
Let me just say... perfect for Thanksgiving too.
Brown Sugar Cinnamon Baby Carrots
Carrots
Torani Syrup (Torani Brown Sugar Cinnamon
or Pumpkin Spice flavor - sugar free or regular)Butter
Salt and Pepper
Water to cook carrots
In a pan, place as many carrots as you wish to serve. Add enough water to cover and with a ratio of roughly 1 cup water to 1/2 cup Torani syrup, add the flavored syrup. Bring to a boil and reduce to simmer. As soon as the carrots are tender to your liking, drain, place in a serving bowl and top with butter, salt and pepper to taste. Serve. Seriously easy.
You might be interested in Torani Brown Sugar Cinnamon
or other flavored Syrups; 
