Parsleyed Baby Carrots

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.

• Ready In: 20 mins
• Serves: 8
• Yields: 2 lbs carrots

Ingredients

• 2  lbs  baby carrots
• 2  tablespoons unsalted butter
• 1  tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  hot sauce
• 1  tablespoon parsley, minced

Directions

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