Parsleyed Baby Carrots
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“Very simple tasty recipe I've used for many, many years. I cut this out of a magazine and have been saving the clipping for a long time. No idea what magazine it came out of but time to post it here to share and to make it easier for me when I need it. Compliments Marinated Italian Chicken Marinated Italian Chicken very well, especially with garden peas or corn.”
Parsleyed Baby Carrots
2 recipe photos
READY IN:20mins |
SERVES:8 |
YIELD:2 lbs carrots |
UNITS:US |
Ingredients Nutrition
- 2 lbs baby carrots
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon hot sauce
- 1 tablespoon parsley, minced
Directions
- In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
- Drain and refresh under cold running water.
- In large skillet, over medium-high heat, melt butter.
- Stir in sugar, salt and hot sauce.
- Add carrots.
- Cook, stirring 5 minutes until heated through and sugar is dissolved.
- Stir in parsley.
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Parsleyed Baby Carrots