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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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While the entree cooks, fix a speedy stovetop side dish of Spicy Carrots. After my sister brought the carrots to a family gathering, my husband begged me to asked for the recipe, recalls Dawn Flanigan of Westville, Ohio. Folks who like horseradish will enjoy the tangy-sweet combination. It tastes too good to be so quick and easy, Dawn Assures. I use baby carrots to save time, but regular carrots can be sliced into sticks instead, she adds. Ingredients:
3-1/2 cups fresh baby carrots |
2 tablespoons butter |
2 tablespoons sugar |
1 tablespoon prepared horseradish |
1 teaspoon dried parsley flakes |
salt and pepper to taste |
Directions:
1. Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
2. In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat. Yield: 5 servings.
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