1lb Nantes Carrots
2 Tbsp Butter
1 Tbsp Brown Sugar
2 Tbsp Freshly Chopped Parsley
Salt & Pepper
1. Blanch whole carrots. Boil in water for 2 minutes then place directly into ice water.
2. Slice carrots into coins and sautée in butter and brown sugar, in a large skillet over medium-high heat, about 2 minutes.
3. Season with salt, pepper and parsley. Enjoy!