6 - 8 servings
2 pounds baby carrots
3 tablespoons H-E-B Butter
3 tablespoons brown sugar
2/3 tablespoons fresh-squeezed lemon juice, according to taste
1/4 teaspoon Morton & Bassett Salt
2 tablespoons finely chopped parsley
Place a steamer basket in a 3- or 4-quart pot; add 1-inch water to pot. Place carrots in basket and bring to a boil over Medium-High heat.
Cover pot; reduce heat to Medium-Low and cook 10 to 15 minutes or until tender. Drain.
Return empty cooking pot to Medium heat. Add butter; melt and blend with sugar, 2 tablespoons lemon juice and salt. Stir and cook until sugar dissolves. If desired, stir in additional lemon juice, to taste.
Add carrots and parsley; toss to coat. Serve hot.
No Nutritional Information Available