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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I hope you like this very simple and tasty side dish. If you wish, you can use fresh peeled carrot circles rather than baby carrots. In place of dried parsley flakes, I substitute with fresh parsley when I have it on hand. (Note: We like the full amount of horseradish. However, if you haven't cooked with horseradish often, you can start with 1/2 T horseradish then taste, then add the other half to regulate the flavor to your liking.) Ingredients:
1 lb fresh baby carrots |
3 tablespoons butter |
1 tablespoon brown sugar |
1 tablespoon white sugar |
1 tablespoon prepared horseradish |
1 teaspoon dried parsley flakes |
1/8 teaspoon dried thyme |
salt and pepper |
Directions:
1. Place carrots in a saucepan and cover with water.
2. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
3. In the same pan, melt butter and stir in sugars, horseradish and parsley.
4. Add carrots to pan, then add salt and pepper to taste. Stir gently to coat and serve.
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