Buttery Carrots

6 ingredients
2 steps

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

Directions

  1. 1
    Place 2 in. of 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.
  2. 2
    Drain vegetables. Toss with remaining ingredients.

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