Prep 5 mins
Cook 15 mins
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.
What a fantastic way to have carrots!! I used one fresh carrot for 2 servings and cut them into circles.I did omit the horseradish as I didn't have any.Just the taste of the parsley and thyme was enough for me.Great recipe!
It's amazing sometimes how just a few simply ingredients can make the world of difference. This is one of those recipes. The combination of sugar/horseradish/thyme is such a wonderful blend. Mareesme, I would never in a million years thought to blend them together. You can't stop eating these carrots...they are that good. With the exception of using cut carrots, I followed the recipe as written, and will again too. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
Really enjoyed this carrot dish, even if it did have (& I included) some horseradish, something I usually try to avoid ~ I did, however, use just 1/2 the amount! Still it made for a very nice tasting carrot dish, & it's something I'd be happy to make again! Love those carrots! [Made & reviewed in Healthy Choices ABC tag]