Parsleyed Carrots Recipes

PARSLEYED BABY CARROTS

Steps:

• In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
• Drain and refresh under cold running water.
• In large skillet, over medium-high heat, melt butter.
• Stir in sugar, salt and hot sauce.
• Add carrots.
• Cook, stirring 5 minutes until heated through and sugar is dissolved.
• Stir in parsley.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

PARSLIED CARROTS

Steps:

• 1. In a medium saucepan combine carrots, water, butter, lemon juice, sugar, salt, and pepper.
• 2. Bring to a boiling; reduce heat. Cover and cook over low heat for 20 minutes or until the carrots are tender.
• 3. Uncover; continue to cook for 10 minutes more until the liquid has evaporated, carefully stirring occasionally to prevent the carrots from sticking.
• 4. To serve, sprinkle with snipped parsley.

BABY CARROTS WITH LEMON AND PARSLEY

Steps:

• Put carrots in pan and cover with water.
• Add the sugar and cook just til soft.
• Drain& return to the pan.
• Stir in butter, lemon juice and parsley.
• Salt and pepper to taste.

CARROTS WITH PARSLEY BUTTER

Steps:

• In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.
• Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.
• Pour butter mixture over carrots. Add parsley; toss.

PARSLEY CARROTS

Steps:

• Place the carrots and water in a microwaveable bowl with a lid. Microwave for 10 minutes on high power, stirring halfway through cooking time.
• Meanwhile, melt 1/2 Tablespoon butter over medium-low heat and add the onions. Saute until the onions are translucent.
• Remove the carrots from the microwave and carefully remove the lid. You do not need to drain the water.
• Stir in the sauteed onions with their butter, remaining 1/2 Tablespoon butter, salt, onion powder, garlic powder and parsley.
• Serve warm.

GLAZED PARSLEY CARROTS

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.