Parsleyed Baby Carrots
photo by I'mPat
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
2 lbs carrots
- Serves:
- 8
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
- In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
- Drain and refresh under cold running water.
- In large skillet, over medium-high heat, melt butter.
- Stir in sugar, salt and hot sauce.
- Add carrots.
- Cook, stirring 5 minutes until heated through and sugar is dissolved.
- Stir in parsley.
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Reviews
-
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 recipe #291036 as a side and recipe #370057 as the main. Thank you Queen Puff, made for ZAAR Chef Alphabet Soup.
RECIPE SUBMITTED BY
Queen Puff
Chocowinity, North Carolina