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Ingredients
- 2 bags of baby carrots (2 lbs)
- 1/2 cup butter (or hard margarine)
- 1/2 cup cinnamon honey
- 1/3 cup chopped fresh parsley
Details
Servings 12
Preparation
Step 1
Pour water into large saucepan until aboaut 1 inch deep. Add carrots. Cover. Bring to a boil. Reduce heat to medium. Boil gently for about 8 minutes until tender-crisp. Drain. Transfer to medium bowl. Cover to keep warm.
Combine remaining 3 ingredients in same saucepan. Cook on medium for about 5 minutes, stirring occasionally, until boiling and slightly thickened. Add carrots. heath and stir for about 3 minutes until carrots are coated and heated through.
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