From Kermit’s Kitchen
2 cups carrots (allowing 1/2 cup per person). Peeled carrots can be sliced in rounds or diced, as preferred. Alternatively, baby cut carrots can be cooked whole.
1/4 cup Kermit’s Key Lime syrup. Add more, if desired.
1/2-cup water (or enough to provide about 1/4 inch in the bottom of the saucepan)
1 Tablespoon butter (optional)
Add water to saucepan; turn burner to medium.
Pour Key Lime syrup over the carrots.
Add butter, if desired.
Bring carrots to a boil. Reduce heat to a slow boil.
Cook carrots to desired tenderness. The length of cooking time will depend on individual preference and the size of the carrot pieces.
Serving suggestion: Serve carrots as a vegetable dish with turkey, chicken, fish, or ham.