Wednesday, August 29, 2007

Baby Parsley Carrots

3 pounds baby carrots
4 tablespoons butter or margarine, melted
4 tablespoons brown sugar
4 tablespoons lemon juice
4 tablespoons fresh parsley, finely chopped

Steam carrots until tender. Blend butter, sugar, lemon juice and parsley in bowl. Add cooked carrots and toss gently.

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