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Root Beer Carrots

(Serves 4-6) 

One 12 ounce bottle of root beer

1/3 cup light brown sugar

½ teaspoon ground cinnamon

½ teaspoon ground cumin

½ teaspoon ground cloves

½ teaspoon coarse salt

2 pounds peeled baby carrots

2 tablespoons chopped fresh thyme

In a large skillet, bring ½ cup water, the root beer, sugar, cinnamon, cumin, cloves, and salt to a boil.  Add the carrots.  Return to a boil, cover, and cook for 5 minutes.  Uncover and boil until tender, stirring occasionally, about 15 minutes.  Remove the pan from the heat and stir in the thyme.  Using a slotted spoon, place the carrots in a serving bowl.