- 6 medium carrots
- 2 T butter or margarine
- 1/3 cup packed brown sugar
- 1t parsley
Cut carrots in half crosswise then lengthwise into 2 or 3 sticks. Simmer covered in a small amount of boiling salted water, about 10 minutes. Drain.
Melt butter, stir in brown sugar till dissolved. Add carrots, cook over medium-low about 10 minutes, turning often. Sprinkle with parsley. Serves 6.
From the kitchen of Judy Chapan.
