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Baby Carrots with Brown Butter & Parsley




Source of Recipe


Woman's Day


List of Ingredients




4 lb baby carrots with tops, tops trimmed to 1 in. and carrots peeled, or 3 lb bagged baby carrots
3 Tbsp stick butter
1/2 tsp salt
2 Tbsp fresh lime or lemon juice
1/3 cup chopped fresh mint (see Tip)
1/4 cup chopped fresh parsley



Recipe



1. Bring a large pot of water to a boil. Add carrots, return to a boil, reduce heat, cover and simmer 6 to 8 minutes until carrots are tender. Drain well.

2. To serve: Melt butter in same pot over medium heat until butter begins to brown. Add cooked carrots and salt; stir gently to coat. Add remaining ingredients; stir to mix and coat. Transfer to a serving bowl.

Tip:
If fresh mint is unavailable, increase parsley to 1/2 cup.