2 c. thinly sliced carrots
2 tsp. instant chicken bouillon granules
2 tbsp. hot water
1 tbsp. brown sugar
1/4 tsp. dried rosemary, crushed
1 tbsp. chopped chives
1/8 tsp. pepper

Place carrots in 2 quart casserole. In small bowl combine bouillon, water, sugar and seasonings. Pour over carrots. Toss to coat; cover and microwave at high 5-8 minutes or until fork tender. Stir after half the cooking time. Serves 4.