Sweet Baby Carrots

By akselden

Ingredients

• 1 (12oz) pkg. petite carrots for cooking
• 1/2 tsp. kosher salt
• 3 tbsp. brown sugar
• 1 tbsp. light corn syrup
• 1 tbsp. unsalted butter
• 1 tbsp. snipped fresh Italian flat leaf parsley

Preparation

Step 1

Place carrots in medium saucepan with cold water to cover; add salt. Bring to a boil high heat; reduce heat and simmer until tender (about 3min). Drain carrots; return to saucepan. In small saucepan, melt brown sugar, light corn syrup and butter over low heat until thoroughly combined, stirring constantly (about 3min). Pour over carrots, tossing to coat; sprinkle with parsley. Serve immediately. Serves 4-6.