- 4 tablespoons butter
- 2 tablespoons finely chopped parsley leaves
- 1 pound "baby cut" carrots
- Salt and freshly ground black pepper
- 1 (12-ounce) can lemon-lime soda (recommended: Sprite)
In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half.
2007, Robert Irvine, All Rights Reserved
Recipe courtesy of Food Network Kitchen