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    You are in: Home / Recipes / Parsleyed Baby Carrots Recipe
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    Parsleyed Baby Carrots

    Parsleyed Baby Carrots. Photo by I'mPat

    1/2 Photos of Parsleyed Baby Carrots

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Queen Puff's Note:

    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.

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    Serves: 8


    lbs car ...

    Units: US | Metric


    1. 1
      In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
    2. 2
      Drain and refresh under cold running water.
    3. 3
      In large skillet, over medium-high heat, melt butter.
    4. 4
      Stir in sugar, salt and hot sauce.
    5. 5
      Add carrots.
    6. 6
      Cook, stirring 5 minutes until heated through and sugar is dissolved.
    7. 7
      Stir in parsley.

    Ratings & Reviews:

    • on August 05, 2011


      I scaled this back for 3 of us and used 2 teaspoons of brown sugar and 1 tablesoon of salted butter (didn't bother with extra salt) but had to omit the hot sauce or the DM may not have eaten and did use dried parsley as my fresh is not ready for picking yet, this went great with Mashed Potatoes Twice-Baked as a side and Lamb Chops “ Down Under” as the main. Thank you Queen Puff, made for ZAAR Chef Alphabet Soup.

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    Nutritional Facts for Parsleyed Baby Carrots

    Serving Size: 1 (119 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 71.9
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 1.8 g
    Cholesterol 7.6 mg
    Sodium 238.8 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 3.3 g
    Sugars 7.0 g
    Protein 0.7 g

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