Adventures in Everyday Entertaining
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
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.