Elegant and Affordable: Butter-Glazed Carrots with Parsley
Moving right along with the recipes of dishes that I talked about in my Menu Planning blog…
There is a simple elegance about long baby carrots. Remove most of the leafy parts and leave the base of the green stems for a lovely presentation.
Butter-Glazed Carrots with Parsley
- 1 pound baby carrots with tops, peeled and leafy part of the top cut off
- 2 Tbs butter
- 1/2 tsp kosher salt
- 1 tsp freshly ground pepper
- Fresh parsley, chopped
Cook carrots in boiling water for 12 minutes or until tender. Drain well and set aside.
Heat a large skillet over low heat. Melt butter entirely and add drained carrots. Stir carrots until well coated with butter. Add salt and pepper and toss in the pan. Continue to have burner on for another minute.
Remove from stove and put in serving dish. Add chopped parsley and stir to coat.
Advertisements
7 comments on “Elegant and Affordable: Butter-Glazed Carrots with Parsley”
Let me know what you think!
Yum! I love carrots and parsley together. Thanks for the idea! 🙂
So do I! Another variation that I like to try depending on what else I’m serving the carrots with is this:
When the butter is melted, add a little bit of brown sugar. Mix the butter and sugar together and then add the carrots and coat. Don’t add parsley.
Pingback: Menu Planning: Having Guests for Dinner « Green Door Hospitality
Hi Kenley, just to let you know I made this carrot recipe for Easter dinner and it was fabulous! Not only was it easy to make but it was so tasty. I didn’t even have leftovers! Thanks for the inspiration1 ~Thea
Oh that makes me so happy to hear!! So glad you enjoyed them Thea!
Kenley
This looks very tasty!! and healthy! like like!
Pingback: Super Occasions: Tenderloin with Port Reduction and Bleu Cheese | Green Door Hospitality