Bucky's Recipe

Savory Glazed Carrots and Shallots

Category: Vegetables

1 1/2 lb. baby carrots
3/4 c. shallots, halved, about 6
3 T. sugar
3 T. butter
salt and pepper to taste
2 T. parsley flakes

Combine everything except parsley in skillet over medium high heat and bring to boil. Reduce and cook until tender, about 7 minutes. Uncover and increase heat to high. Cook until water is evaporated and carrots are lightly borwned, about 7 minutes. Transfer to bowl and sprinkle with parsley.