Baby Carrots With Lemon And Parsley Recipe

Ingredients for Baby Carrots With Lemon And Parsley

• Baby Carrots
• 1 teaspoon sugar
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste

How to Make Baby Carrots With Lemon And Parsley

1. Wash and trim 1 pound of baby carrots.
2. Place carrots in a medium saucepan and add 1 cup of water.
3. Add 1 teaspoon of sugar and bring to a boil. Reduce heat and simmer for 8-10 minutes, or until carrots are tender-crisp.
4. Drain the carrots, reserving about 2 tablespoons of the cooking liquid.
5. Return carrots to the saucepan. Stir in 2 tablespoons of butter, 1 tablespoon of lemon juice, and 2 tablespoons of chopped fresh parsley.
6. Season with salt and freshly ground black pepper to taste. Add a tablespoon of the reserved cooking liquid if needed to create a light sauce.
7. Serve immediately and enjoy!