BUTTERY CARROTS

Buttery Carrots image

My mother made this recipe often when I was growing up. She got it from a friend who was a chef at a local restaurant my parents frequented. The onions really bring out the sweetness of the carrots. When I have carrots fresh from the garden, I don't even peel them-I just scrub them well before cutting. For holiday buffets, I often double or triple this recipe -Mary Ellen Chambers, Lakewood, Ohio

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

3 pounds medium carrots, halved crosswise and cut into strips
2 medium onions, halved and thinly sliced
1/2 cup butter, melted
1/2 cup chopped fresh parsley
1/2 teaspoon salt
Coarsely ground pepper, optional

Steps:

Place 2 in. water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Drain vegetables. Toss with remaining ingredients.

Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 240mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 1g protein.