Horseradish Carrots

[Guest guest]

Horseradish Carrots

 

31/2 cups fresh baby carrots

2 Tbsp butter

2 Tbsp sugar

1 Tbsp prepared

horse radish (or more for more heat)

1 tsp dried parsley flakes

Salt and

pepper to taste.

 

Directions:

 

Place carrots in saucepan, cover with

water, bring to boil. Reduce

heat: and cover and simmer 10-15 minutes or until

tender.

Drain and keep warm.

Melt butter; stir in sugar, horseradish and

parsley. Add carrots

salt and pepper. Stir gently to coat.

 

Yeild: 5

servings