Category: Vegetables

1 tbsp Butter

1 Onion, chopped

2 lb Baby carrots, scrubbed

1 1/2 cup Chicken stock

1 tbsp Honey

1/2 tsp Thyme

2 tbsp Fresh parsley, chopped

1. In a deep skillet, melt margarine over medium heat; cook onion stirring, 2 minutes until softened.



2. Add carrots, stock, honey and thyme; simmer uncovered 20 to 25 minutes until liquid evaporates and carrots are tender.



3. Stir in parsley and serve.



Notes: Per Serving: 109 calories, 3 g fat



from the recipe files of RecipeLu <recipelu@recipelu.com>



Recipe by: Homemakers Magazine - May 1995



Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 17, 1998