- 8 medium carrots
- 3 Tbsp. butter
- 1/2 tsp. cinnamon
- 1 tsp. brown sugar
- 1/2 cup fresh parsley, chopped
Cut carrots in 2 1/2 inch slivers and cook in very small amount of salted water until barely tender. Melt butter in skillet. Drain carrots and put them in skillet with butter. Sprinkle remaining ingredients over carrots and toss to evenly coat with butter.
By Robin from Washington, IA
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