Carrots Cointreau

Recipe by mary winecoff
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Parboil peeled baby carrots in boiling salted water for 5 minutes. Drain. Place carrots into buttered 1 1/2 quart baking dish.
  • In a small bowl, combine cointreau, brandy, honey and lemon juice. Pour mixture over the carrots. Toss to coat carrots.
  • Bake at 350 degrees for 15 minutes. Stir, sprinkle with parsley and serve.
Advertisement