|
Ingredients:
|
|
|
Directions:
|
|
Cover 3 cups sliced or whole baby carrots with water and cook until tender (about 15-20 minutes). Drain. Melt 2 TBSp butter in a skillet and add 1/3 cup Savannah Cinnamon Mix and 3/4 tsp salt. Heat and stir until glaze is well blended. Fold in carrots. Gently mix and cook 2-3 minutes. Peel and slice 3 bananas, add to pan and cook another 2 mintues.
|
|
|