Honey Carrots

10 to 12 small carrots
3 tablespoons butter or margarine
1 tablespoon brown sugar
2 tablespoons honey
2 tablespoons parsley or fresh mint, finely chopped

Cook carrots in a small amount of boiling water. Melt butter, and add
honey and carrots. Cook over low heat, turning until well glazed. Sprinkle
with chopped parsley or mint.

Serves 4 to 6.

Source:

Huntington, WV
Abby Hensley


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