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Ingredients
- 20 to 25 small carrots
- 3 Tbsp. brown sugar
- 4 Tbsp. margarine
- 2 Tbsp. honey
- 4 Tbsp. fresh chopped parsley or fresh mint
Method
- Wash and trim carrots.
- Cook in boiling water until tender and drain.
- Melt margarine in skillet; add sugar, honey and carrots. Cook over low heat, turning often until well glazed.
- Sprinkle with chopped parsley or mint and serve.