Glazed Carrots |
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![]() 6 medium carrots 2 T butter 1/3 C brown sugar 1 T snipped parsley
Cut carrots in half crosswise then lengthwise into 2 or 3 sticks. Simmer, covered, in a small amount of boiling salted water about 10 minutes or until crisp-tender. Drain.
Melt butter, stir in brown sugar until dissolved. Add carrots. Cook over medium low heat about 10 minutes, turning often. Sprinkle with snipped parsley.
Brought by Debbie Jackson |