Instructions: TRIM AND DISCARD ROOT END FROM CARROTS. SCRUB WELL. PLACE SRPOUTS, CARROTS AND ONIONS IN A 2 1/2 QUART CASSEROLE DISH. COVER WITH VENTED PLASTIC WRAP.

MOCROWAVE ON HIGH FOR 21 TO 25 MINUTES. STIR OFTEN. COOK UNTIL VEGETABLES ARE TENDER. SPRINKLE WITH CHESTNUTS. LET STAND COVERED. PREPARE SAUCE MIX.

USE 1/4 CUP BUTTER AND ORANGE JUICE INSTEAD OF MILK. DRAIN VEGETABLES AND STIR IN PREPARED SAUCE. PREP TIME: 20 MINUTES, COOK TIME: 25 MINUTES, READY TO SERVE IN 45 MINUTES.

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