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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These are sweet... and so good.. I usually don't like cooked carrots, but this got my vote. Another HEB recipe.. I love my HEB! Ingredients:
2 pounds baby carrots, the fresh already cleaned ones. |
3 tablespoons butter |
3 tablespoons brown sugar |
2 - 3 tablespoons fresh-squeezed lemon juice, according to taste |
1/4 teaspoon salt |
2 tablespoons finely chopped parsley |
Directions:
1. Place a steamer basket in a 3- or 4-quart pot; add 1-inch water to pot.
2. Place carrots in basket and bring to a boil over Medium-High heat.
3. Cover pot; reduce heat to Medium-Low and cook 10 to 15 minutes or until tender.
4. Drain.
5. Return empty cooking pot to Medium heat.
6. Add butter; melt and blend with sugar, 2 tablespoons lemon juice and salt.
7. Stir and cook until sugar dissolves. If desired, stir in additional lemon juice, to taste.
8. Add carrots and parsley; toss to coat. Serve hot.
9. I always end up adding more butter... I love my butter!
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