Almond Baby Carrots
- 1 bag fresh baby carrots
- 2 tablespoons slivered almonds
- 2 tablespoons butter
- 2 tablespoons amaretto
- Dash salt
- 1 tablespoon chopped fresh parsley
In 1 ½ quart microwaveable casserole, place carrots and ¼ cup water; cover. Microwave on High 7 to 10 minutes or until tender, stirring once halfway through cooking. Drain.
Meanwhile, cook almonds in medium saucepan over medium heat 3 to 5 minutes or until toasted, stirring frequently.
Add butter, amaretto, salt and cooked carrots to saucepan; mix well. Cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.