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All You Need
- 1 pkg (1 lb/500 g) baby carrots
- 2 tbsp (30 mL) butter, melted
- 1/4 tsp (1 mL) Club House Ground Nutmeg
- 1/4 tsp (1 mL) Club House Garlic Salt
- 1/8 tsp (5/8 mL) Club House Ground Cayenne Pepper (red pepper)
In pot of boiling water, cook carrots for 5 minutes or until tender-crisp; drain.
In small bowl, combine melted butter, nutmeg, garlic salt and red pepper.
Pour over carrots and toss to coat well.