Ingredients
3 pounds fresh baby carrots1/2 cup butter, cubed1/2 cup honey1/4 cup brandy1/4 cup minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
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.
