Shelly's Recipe

CARRIBEAN CARROTS

Category: Carrots

2 cups baby carrots, bias cut

Sauce
1/4 cup fresh parsley, finely chopped
2 tbsp lime juice
1/2 tsp melted butter
1 tbsp sugar

Steam carrots until tender but crisp. Place in a serving bowl. Melt butter and add sugar and juice. Pour sauce over carrots and sprinkle with parsley. Toss gently and serve. Serves 4