Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!—Erlene Cornelius, Spring City, Tennessee
- 1/4 cup butter, cubed
- 3/4 cup chicken broth
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 14 medium carrots, cut into 1/4-inch slices
- 3 tablespoons minced fresh parsley
- 2 teaspoons lemon juice
- In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon. Yield: 6-8 servings.
Originally published as Golden Carrot Coins in Taste of Home February/March 2003, p6
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