Baby Carrots with Lemon and Parsley

Junebug's Note:

An extrememly quick and easy way to fix carrots. The tartness of the lemon blends well with the sweetness of the carrots. I got this from A Recipe of The Day.

• Total Time: 15 mins
• Prep Time: 3 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 lb baby carrot
• 1 ½ teaspoons sugar
• 3 tablespoons butter
• 1 tablespoon lemon juice
• 1 ½ tablespoons chopped parsley
• salt
• pepper

Directions:

1. Put carrots in pan and cover with water.
2. Add the sugar and cook just til soft.
3. Drain& return to the pan.
4. Stir in butter, lemon juice and parsley.
5. Salt and pepper to taste.

Reviews

[Bev]

Theses carrots were absolutely delicious! So very simple to prepare with great results! I cooked as directed and when adding the lemon, salt & pepper, parsley and butter I added also 1 tsp of sugar. Excellent recipe! Thanks, Junebug!

[LBJ]

I followed the recipe exactly, except for the lemon. I had none, so I used fresh lime juice. This recipe was wonderful. Our guests really enjoyed it.

[Suzanne S]

I love this recipe. I made it for Thanksgiving and got many compliments. My kids loved these carrots and I think this recipe is destined to become a family favorite. I may try it in the future with dill instead of parsley just for a variation.