Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | CARROTS, WHOLE OR SLICED |
| ¼ cup | WATER |
| ¼ cup | HONEY |
| 2 tablespoons | BUTTER |
| 2 tablespoons | CHOPPED PARSLEY FLAKES |
| 1 dash | SALT |
COOK CARROTS UNTIL TENDER AND DRAIN. STIR REMAINING INGREDIENTS IN UNTIL CARROTS ARE WELL COATED. SALT TO TASTE. MAKES 6 SERVINGS. PREP TIME, 5 MINUTES.