I hope you like this very simple and tasty side dish. If you wish, you can use fresh peeled carrot circles rather than baby carrots. In place of dried parsley flakes, I substitute with fresh parsley when I have it on hand. (Note: We like the full amount of horseradish. However, if you haven't cooked with horseradish often, you can start with 1/2 T horseradish then taste, then add the other half to regulate the flavor to your liking.)
- Place carrots in a saucepan and cover with water.
- Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
- In the same pan, melt butter and stir in sugars, horseradish and parsley.
- Add carrots to pan, then add salt and pepper to taste. Stir gently to coat and serve.