Print Options
Ingredients
- 3 pounds fresh baby carrots
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1/4 cup brandy
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 1. In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside.
- 2. In the same skillet, warm butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.
Nutrition Facts
3/4 cup: 153 calories, 8g fat (5g saturated fat), 20mg cholesterol, 242mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC
