Ingredients
3-1/2 cups fresh baby carrots2 tablespoons butter2 tablespoons sugar1 tablespoon prepared horseradish1 teaspoon dried parsley flakesSalt and pepper to taste
Preparation
Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.
