recipe friday



8 medium carrots, sliced,
(or  approximately 1¼ lb whole baby carrots)
¾ C water
2 T butter
1 T sugar
½ tsp instant beef bouillon
Dash of pepper
Snipped parsley


Cut carrots into 2” pieces (or use whole baby carrots)

Heat carrots and remaining ingredients except parsley to boiling, reduce heat

Cover and simmer until carrots are tender, about 25 minutes

Remove carrots and boil rapidly to reduce liquid to glaze consistency

Add carrots; turn to coat evenly with glaze

Sprinkle with parsley