- 12 small carrots, peeled
- 2 tablespoons [30 g] margarine
- 1 teaspoon [5 mL] brown sugar
- 2 tablespoons [30 mL] liquid honey
- A little freshly chopped parsley [optional]
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- Boil carrots into boiling salted water for 10 minutes.
- Drain and reserve carrots.
- Melt margarine into a medium-size frypan.
- Stir in brown sugar and liquid honey.
- Then stir in reserved drained carrots.
- Cook for 3 to 4 minutes, over low heat, stirring to well glaze carrots.
- Serve glazed carrots immediately, sprinkled with freshly chopped parsley if desired.
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