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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Carrots sport a light brandy sauce for a beautiful side with mass appeal. âTammy Landry, Saucier, Mississippi 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; remove carrots and set aside.
2. In the same skillet, cook 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. Yield: 12 servings.
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