Glazed Carrots with Brandy (Mississippi)

Carrots sport a light brandy sauce for a beautiful side with mass appeal.

3 lbs fresh baby carrots
½ cup butter, cubed
½ cup pure honey
¼ cup brandy
¼ cup fresh parsley, minced
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked

In a large skillet, bring ½” of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside.

In the same skillet, cook butter and pure honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about ½ cup. Add the carrots, parsley, sea salt and pepper; heat through.

Makes 12 servings (¾ cup each).