Honey Carrots

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Honey Carrots

Stella Wiegreffe

1 pkg. baby carrots                          2 T. brown sugar

1 tsp. salt                                             2 T. honey

4 T. margarine                                    1 T. finely chopped parsley

Cook carrots for 15 minutes in a medium saucepan with salt and enough water to cover. Drain and remove carrots from pan. Melt margarine in the same pan, add brown sugar and honey, stirring until smooth. Put carrots back in pan, cook 5-10 minutes over low heat, turning frequently, until well glazed. Sprinkle with parsley before serving.