Ingredients
1 stick butter, divided
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
1/4 cup brown sugar, divided
1/4 teaspoon nutmeg
8 ounces gingersnap cookies, crushed
1 stick butter, divided
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
1/4 cup brown sugar, divided
1/4 teaspoon nutmeg
8 ounces gingersnap cookies, crushed
Instructions
1. Preheat oven 400°F. Melt 4 tablespoons butter in saucepan. Add 2 tablespoons brown sugar and nutmeg; stir and cook until melted. Gently stir in carrots until well coated. Transfer to small baking dish.
2. In small bowl, melt remaining butter in microwave. Mix in crushed cookies and remaining brown sugar. Sprinkle over carrots; bake 10 minutes.
1. Preheat oven 400°F. Melt 4 tablespoons butter in saucepan. Add 2 tablespoons brown sugar and nutmeg; stir and cook until melted. Gently stir in carrots until well coated. Transfer to small baking dish.
2. In small bowl, melt remaining butter in microwave. Mix in crushed cookies and remaining brown sugar. Sprinkle over carrots; bake 10 minutes.
