Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Baby carrots |
| 3 tablespoons | Butter |
| 3 tablespoons | Honey |
| 2 tablespoons | Brandy |
| 1½ tablespoon | Chopped parsley |
| \N \N | Salt and pepper; to taste |
Cook carrots in salted water until tender. Drain. In a skillet place carrots and remaining ingredients and cook and stir until carrots are glazed and glossy.
Recipe by: Joy of Eating French Food Posted to MC-Recipe Digest V1 #964 by MAMacR <MAMacR@...> on Dec 24, 1997