Raspberry Carrots              

 

Ingredients:
1 pound carrots, peeled and slice on the diagonal, or cut into decorative shapes
3 tablespoons butter, melted
3 tablespoons brown sugar
3 tablespoons red raspberry vinegar
2 tablespoons fresh parsley, chopped

 

Directions
Drop the carrots into a pot of boiling water and cook until tender. Drain the water from the carrots.
In a small bowl, combine the melted butter, brown sugar, and vinegar. Pour the mixture over the carrots and toss to coat. Let the carrots stand for 10 minutes before serving. Garnish with fresh parsley.

Serves 6 to 8.