Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.
Cool off this summer with these raspberry gelatin and rose cake pops.
Feed a crowd this summer with delicious party recipes like cheesy zucchini crisps.
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53 Recipes You Need for Summer